The Juiceman's Power of Juicing PDF by Jay Kordich

THE
JUICEMAhi^
POWER OF
JUICING
THE
NEW YORK Tims
BESTSELLER-
OVER 1/2 MILLION
HARDCOVER
COPIES SOLD!
il/
^^
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OVER 100 DELICIOUS JUICE RECIPES FOR

ENERGY, HEALTH, WEIGHT LOSS,AND RELIEF
FROM SCORES OF COMMON AIUVIENTS
FIRST TIME IN PAPERBAC
[>EAN
'
FOR HEALTH'S SAKE, TRY THE

FOLLOWING FOR YOU AND YOURS...
'KIWI KICK-
Made with green grapes, tart kiwis, and zingy Valencia
orange, the flavors in this lively drink complement one
another delectably —and you'll get a big burst of energy
tool
•
SATIN SKIN JUICE
Snappy gingerroot's the secret ingredient here, uiced with j
carrots and apples, it makes for supersmooth skin...is great

for colds and nausea... and tastes terrific, too!
• WINTER'S TONIC •
Fortify yourself against sniffles and other winter woes with

this refreshing concoction; made with a thick, juicy
pineapple and tangy tangerines, it's bursting with Vitamin C!
'
AM JUICE-
A super Immune-booster, thanks to the potent juices of
carrots, celery, beet greens, wheatgrass, and parsley. No
wonder it's rated trIple-A!
"JayKordlch plugs Into liquid power.... His juicer and

books are big sellers."
—USA Today
**An amazing collection of fruit and vegetable juice

recipes...it's fun and sounds healthy and delicious."
—San Marino Tribune and News
"Jay the Juiceman Kordlch has millions drinking their fruits

and book on juicing has hit the New York
veggies.... His
Times bestseller list. His juice machines are flying off store
shelves."
— Philadelphia Inquirer
IMPORTANT
PLEASE READ
The information in this bool< is intended to increase
your l<nowledge about fresh fruit and vegetable
juicing, and by no means is it intended to diagnose or
treat an individuaPs health problems or ailments. The

information given is not medical advice nor is It
presented as medical advice. Before starting any type
of diet or medical treatment, you should consult
your own health care practitioner.
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THE
JUICEMAN^S
POV\ÊROF
JUICING
JAY KORDICH
O
VSARNER BOOKS
A Time Warner Company

To my beloved parents.
Jack and Vica Kordich
If you purchase this book without a cover you should be aware that
this book may have been stolen property and reported as "unsold and
destroyed" to the publisher. In such case neither the author nor the
publisher has received any payment for this "stripped book."
WARNER BOOKS EDITION
Copyright © 1993 by Jay Kordich

All rights reserved.
This Warner Books Edition is published by arrangement with

William Morrow and Company, Inc.
Cover design by Dick Adelson

Cover photo by Trillium
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First Warner Books Printing: August, 1993
20 19
ACKNOWLEDGMENTS
There are so many wonderful people in my life who have

helped me and provided encouragement and support. But I
want to single out just a few here, to thank them from the
bottom of my heart.
This book would not have happened without my wife, Linda.

She provided the inspiration, perspiration, and prodding to
make a twenty-year dream come true. There are no words to
express my love and gratitude to her and my children.
A thousand thanks go to Shirley Lemire, who did an excellent

job editing our seminar lecture material and videotapes.
To Steve Cesari and Bob Lamson and the wonderful people
at JM Marketing: thank you, thank you, thank you!
Huge thanks to Eric Yaverbaum and all the great people
at Jericho Promotions —both for the excellent job they do
championing "The Juiceman" and for introducing me to Bill
Adier, my book agent, a ''real pro!*' The best of the best!
To Nick Goyak, my attorney, and Bill Miller, my CPA,
deep gratitude for guiding me through troubled waters.
I owe a great deal to Steve Edelman and Sharon Anderson
of the television show Good Company in Minneapolis-St.

Paul, and to their former producer, Katie Davis, who believed
in the cause and helped me reach millions of people.
A very special thanks to Brenda Wolsey, B.S., nutritionist
with JM Marketing for her careful research and valuable
comments.
Thanks to Will Schwalbe, my editor at William Morrow
and Company. How lucky can you get?
And enormous thanks to Mary Goodbody, a brilliant
wordsmith. She has a beautiful way with words and helped
me say everything just the way I wanted to say it. Thanks
for all your work, your grace under pressure, and your good
cheer!
A very important thank you goes to Dan Reilly for insisting
that I talk to Rick Cesari before signing any agreement to
promote '*The Juiceman®" Juicer.
Which leads to my unbounded gratitude to and admiration
for Rick Cesari, a very special person in my life. His talent
created the synergy that got me where I am today.
And what can I tell you about Jack Lee? Friend, adviser
extraordinaire, master diplomat, and confidant. Here is a man
whom everyone loves but no one more than I. There is
. . .
no way to express how grateful I am.
And I owe my most sincere thanks to all of the people around

the world who have written to me, called me, stopped me
on the attended my lectures, and communicated to me
street,
their love of juicing and how it has changed their lives. The
strength and joy that these words and letters have given me
are immense. Thank you all and keep juicing!
. . .
Acknowledgments vi
CONTENTS
Introduction: Welcome to Juicing I
1 How I Became the Juiceman 5

2 Why juice? 13
3 Setting Up a Natural Kitchen 20
4 The Recipes 32
5 Fruits and Vegetables —and Why They Are
So Good for You 140
6 Vitamins. Minerals, and the Importance
of Fiber 193
7 Juice for What Ails You 209
8 Juice as a Way of Life 224
9 Weight Loss
Juicing for 239
1 The Juiceman Answers Your Questions 244
Further Reading 260
Index 263
INTRODUCTION:
WELCOME TO JUICING
My sincerest wish is that this book changes your life. The

change may be gradual or rapid, it may
be barely noticeable
or startingly monumental. But once you begin including fresh
juices in your daily diet I promise you will feel better and
look better, and most likely you will be healthier too. Veg-
etable and fruit juices are packed with concentrated nutrients,
and simply by drinking a few glasses of delicious juice every
day, you supply your body with many of the essential ele-
ments that contribute to its strength and general well-being.
What could be better? These juices are pure and natural.
You make them yourself in your own kitchen, so you know
precisely what is in them. They take minutes to prepare and
minutes to drink, rendering them the ultimate fast food.
Within weeks, your skin will be glowing and your hair shining
with renewed vitality. Even better, you will probably feel
more energetic than before, ready to face everyday challenges
with enthusiasm and vigor.
I have been juicing for nearly fifty years. 1 also eat a diet
that consists mostly of raw foods. I am in terrific health and

have the same energy I had in my thirties and forties. And I
am sixty-nine years old. I truly believe that juices have con-
tributed more than anything my good health and op-
else to
timistic outlook. Please keep in mind that am not advocating
I
a drastic change in your diet, but I am urging you to drink

juice regularly as a healthful supplement to your daily meals,
and while doing so to consider the fat and sodium count in
the rest of the food you consume. The beauty of drinking
juices every day is that they make this ridiculously simple.
The Juiceman's Power of Juicing can help you achieve the
healthful eating habits I recommend while discovering the
fun and creativity of juicing. These pages are filled with
information both for the reader who is merely curious about
juicing as well as for the reader who is already committed to
a healthful diet and interested in an even healthieo* one. In
other words, regardless of how serious you are about juicing,
this book has something for you.
Let's start with the recipes. My wife, Linda, and I have
assembled more than a hundred recipes for fresh, frothy veg-
etable and fruit juices. Thumb through the pages containing
the recipes — aren't you tempted to try a refreshing glass of
Jay's World Famous Lemonade, Tropical Sunset, Tangerine
Sky, or another delicious, exotic juice drink? Have you tasted
carrot juice in a health food store? Sweet, isn't it? Try making
it yourself and discover how even more delicious it is when
freshly made and mixed with apple juice. By the way, Carrot-
Apple Juice is my personal all-time favorite!
*
And there is lots, lots more. Turn to Chapter 5, 'Fruits
—
and Vegetables and Why They Are So Good for You."
Here I discuss many of my favorites and why they are perfect
for juicing. Each entry includes the unique health benefits of
each fruit and vegetable as well as practical buying and storing
information. The next chapter is on vitamins and minerals,
and it provides a handy cross-reference for the nutrients found
in the fruits and vegetables discussed in Chapter 5 while
supplying you with a good understanding of these often baf-
fling body builders.
2 Introduction
—
Then Chapter 7 outlines more than forty common ailments

and more serious ailments that may be helped or possibly
avoided by drinking fresh juices. Don't misunderstand. Juices
are not medicine. They are pure and nutritious foods that feed
the body with the vitamins and minerals it needs to stay
healthy. This chapter also includes juices that are beneficial
as beauty aids, for example, for shiny hair and wrinkle-free
skin.
I hope you begin juicing right away. But before you do,
I suggest you take stock of what equipment you need to turn
your kitchen into what I call a "natural kitchen." Don't
worry; other than the juicer, there is not much — you probably
already own a number of the items I suggest in Chapter 3,
''Setting Up a Natural Kitchen."To be sure, read these
pages. The chapter of helpful hints for converting your
is full
kitchen into the focal point for your healthful, nutritious

eating.
Many of you may want to explore the power of juicing in
more depth than is described in the opening chapters of the
book. For you, I have written Chapter 8, ''Juice as a Way
of Life." This chapter outlines my personal dietary habits,
and believe me, I have pulled no punches when it comes to
exhorting my prejudices and preferences. 1 itemize the foods
I would like to see everyone eliminate — or at least cut back
from his or her diet. All this information is qualified by logical
and sound nutritional reasoning. Best of all, making your diet
more healthful is easy and pleasurable the minute you decide
to include fresh juices on a daily basis.
There is another bonus to juicing: It's a great way to lose
weight naturally without feeling deprived. Vegetable and fruit
juices are low in calories and are practically fat-free. They
tastesuperb and fill you up so that you are not tempted to
down a handful of cookies or a candy bar. Read through
Chapter 9, "Juicing for Weight Loss," and then enjoy drink-
ing my delicious juices while feeling the pounds melt away.
introduction 3
I think juicing is a magnificent way to feed the body with
valuable vitamins and minerals. You may still have questions

about integrating fresh vegetable and fruit juices into your
life that weren't answered to your satisfaction, so I end this
book by answering the most common questions asked me as

I travel around the country teaching people about the power
of juicing. I trust after reading this chapter and the ones

preceding it you will agree with Linda and me: Juicing is a
delicious and easy path toward leading a healthful life. Wel-
come to the delicious world of juicing.
4 Introduction
I
HOW BECAME THE I
JUICEMAN
When I was a young manin the early 1940s, I ate a lot of

meat and played a of football. The culmination of my
lot
career at the University of Southern California (USC) was
the opportunity to play in the Rose Bowl. What a thrill that
was! At the time I was barely twenty years old and, with the
naivete and idealism of youth, I honestly thought I saw my
life stretching before me as football coach and athletic in-
structor. How rewarding it would be to help young men learn

the value of playing hard, of sportsmanship, and of being
champions. Then, out of the blue, I became gravely ill and
the doctors told me I might not live.
I am sure you can imagine how a young, apparently healthy

man feltwith such a dire prognosis. I was devastated, de-
pressed, angry, terrified —
but I refused to give up hope. How
could this happen? Why was my body —which, as a vigorous
athlete I practically worshipped —
betraying me? I began read-
ing everything I could get my hands on about illness and
cures in both the conventional and alternative medical press.
When I came across some literature about a German doctor
named Max Gerson, I felt I was onto something. Dr. Gerson
had recently emigrated to the United States and was treating
patients in New York City with freshly made carrot juice and
other natural foods, an idea that appealed to me. The doctors
I had been consulting could not assure me a complete recov-
ery, and so packed my bags and headed east.

I
Once Manhattan, I began a regimen of drinking thirteen

in
glasses of carrot-apple juice every day, beginning at 6:00 a.m.
and repeating the dosage every hour until early evening. Two
and a half years later I was a well man. But more than being
physically healthy, I was forever changed. As I regained my
j
health. I made commitment to dedicate my

a personal life to
spreading the word about the power of juicing.

That was nearly fifty years ago and I have not veered from
my chosen path. Now, after decades of barely getting by
financially, I have developed and marketed a commercial
juicer that bears my name, 1 have apf)eared on countless
television and radio shows, I have conducted numerous na-
tional seminars, I have produced training videos and audio-
tapes —and I have written this book.
But how did I get from Dr. Gerson's Park Avenue clinic
in the late 1940s to writing a book about juicing in the 1990s?
It wasn't profit that motivated me, but leaching others about
juicing. As I saw it. the logical way to do this was to dem-

onstrate juicers to the public. Shortly after leaving the clinic
in New York and returning to my native Los Angeles, I joined
a company called the Norwalk Food Factory. It produced a
juicer endorsed by Dr. Norman Walker, a man who was to
become one of my most cherished mentors and who espoused
many of the nutritional beliefs have adopted over the years.
I
I did not sell the juicer door-to-door, but instead followed

telephone leads and inquiries, demonstrating the machine in
home kitchens throughout Southern California. Many of our
customers were shut-ins who desired more healthful diets and
were intrigued by the idea of the juicer. With Dr. Walker's
informational pamphlet and my own convictions, 1 sold a
good number of machines. Regardless of whether I made a
6 How I Became the Juiceman

sale or not, I was repeatedly gratified and excited by the
response to that first sip of carrot juice or fresh pineapple
juice. To this day, the look on someone's face as he expe-
riences the deliciousness of juice still awes and inspires me.
But I yearned to reach even more people, and so after a few
years and a lot of long, hard thought, I decided to switch
companies and demonstrate a less costly juicer in department
stores.
I assembled tables piled high with fresh vegetables and
fruits in Woolworth's and J. J. Newbury's in Los Angeles
and demonstrated the juicer to anyone who walked by. In
those postwar days, health food stores were few and far be-
tween, even in sunny California, but so many customers
seemed fascinated by the juicer and the juices, I decided to
try my luck at home shows and country fairs. Meanwhile, I
made contact with a buyer at Abraham & Straus, a New York
department store, and soon found myself crisscrossing the
country demonstrating in large department stores, small home
shows, and all sorts of fairs. I worked in stores such as
Marshall Field's in Chicago, Foley's in Houston, Lazarus
Brothers in Cincinnati, Joske's in San Antonio, and The
Broadway in Los Angeles. Knowledge about juicing was
primitive then, but because these were extremely reputable
stores and many of the customers had credit cards, I was able
to keep going.
Nevertheless, times were tough. 1 bought a small pickup
with a camper shell to make traveling from town to town and
city to city easier. To save on motel costs, 1 frequently slept
in the back of the truck, and I recall one time in particular
that typifies my existence in those days. I had just spent ten
very long, fruitless days at a fair in Davenport, Iowa, without
selling one juicer. It was discouraging, but considering the
cold weather and the lack of public consciousness about
healthful eating during the 1950s, it was not unusual. Those
ten days left me practically penniless, and after heading out
The Juiceman's Power of Juicing 7

of town toward Michigan, my next appointment, I pulled
over to the side of a country road, turned off the engine, and
crawled into the camper shell to sleep. I quickly realized the
temperature had plummeted to below freezing. Those were
the days before sleeping bags and other camping gear were
made for sub-zero weather, so a broke salesman sleeping in
his car had no choice but to pile every item of clothing he
owned on top of him and burrow into the laundry like some
sort of hibernating animal.
There were other lean times too. My home base was in
San Pedro, California, where I grew up the son of Yugosla-
vian immigrants. As a family we struggled through the Great
Depression of the 1930s, raising much of our own food in a
small plot behind our house. I had been married and divorced
very young, but 1 had two wonderful boys from that first
marriage. Obviously, the dream of a career in football died
hard when I became ill, but because my parents had instilled
in me a strong sense of working hard for my goals, I never
gave up the dream of teaching people about the power of j
juicing. During those early years I sometimes worked two

jobs to keep going, hefting cargo on the Los Angeles docks
by day and loading dairy trucks by night. In between times
I worked out and showered at a small health club and slept
in the back of my truck in the parking lot of the dairy. After

a few months, with enough money for gasoline and produce,
I hit the road again to demonstrate juicers.
This was how I spent the 1950s and 1960s. As I got better
known and as public consciousness rose about the value of
a healthful diet, my style of living became a little easier. I
began appearing on television shows, which in those days
were mostly live. It was on a variety show one day in 1961
in Cincinnati, Ohio, that I, who was bom John Kordich,
became "Jay the Juiceman." A fellow named Paul Dixon
had a very popular local morning show that featured regional
talent and short spots on a number of topics. The department

store where I demonstrated juicers sponsored the show and
asked me toappear as its representative. Television and I hit

it off and I soon became something of a regular on The Paul
Dixon Show. I also grew very fond of Paul, a big, happy-

go-lucky fellow who liked partying late into the night and
consequently was sometimes bleary-eyed in the morning. On
that particular morning, I was waiting in the wings with a
large, rolling table loaded with colorful fresh vegetables and
fruits. Paul was having a little trouble reading the cue cards
and so he glanced in my direction, made out the juicer, the
produce, and me, and announced with a big grin, "Ladies
and gentlemen, here's Jay the Juiceman!" I accepted the
epithet and, as you know, have used it ever since.
By that time, I was working with a company based in
Aarburg, Switzerland, named Rotel International that took
my advice and designed a juicer that did not rely on centrifugal
force to eject the pulp but instead ejected the pulp with the
help of a powerful motor. This was the prototype for the
machine that today bears my name, and while it eventually
took nearly twenty years to perfect the design, I proudly took
the early models on the road. I was merely a consultant and
salesman for the juicer, but as my relationship with Rotel
continued, I finally acquired the import rights to the machine
in 1978 and gave it The Juiceman® name.
By the 1970s health food stores were cropping up all around
the country. Early in that decade I demonstrated the Rotel
juicer at the Natural Living Center in Wilton, Connecticut,
and found myself making juices and talking about their ben-
efits for a full hour on Bob Norman's television show in New
Haven. Later that afternoon word came back to the Natural
Living Center that every health food store in the area had
sold out of juicers and more were on order.
Up until that day I had enjoyed appearing on variety shows
such as Paul Dixon's but it took this incident to illustrate the
force of television. What if I combined the power of the
The Juiceman' s Power of Juicing 9

medium with the power of juicing? I could reach the thou-
sands of people I had been trying to reach since the early
days with the Norwalk Food Factory juicer. As excited as I
was about the idea, it was a concept that did not reach fruition
until the 1980s — when it happily proved to be true.
I was pleased to be importing the Rotel juicers and calling
them The Juiceman®, and I continued to demonstrate them

at health food stores such as the famous Mrs. Gooch's Natural
Food Market in Lx3s Angeles and elsewhere around the coun-
try. In September 1980 I met a young woman in San Diego.
As we chatted, I found out that she was a lifelong vegetarian
and that she believed in the power of juicing as much as I
did. Linda and I were married on January II, 1981 a short
,
week after our first "official" date, and she immediately

joined me in my travels as I took the juicer to stores and fairs
and local television shows, as well as to the fledgling seminars
I was beginning to conduct. My new wife gamely slept in
the back of the camper when necessary, even braving those
less-than-comfortable accommodations when she was preg-
nant with our first son, John, who was bom in 1984. (Our
second son, Jayson, was bom in 1986.) Linda stood on the
sidelines and watched me, then a man in his early sixties, on
his feet all day, talking and joking with customers for eight
or ten hours at a stretch. She hated how hoarse I got, how
hard the life was, and she urged me to change course. Her
planning and perseverance, as well as her faith in me and in
our product finally won me a spot on The Rita Davenport
Show in Phoenix, Arizona.
I think that opportunity catapulted me to a new media
height. Suddenly, other television talk show hosts and pro-

ducers recognized the appeal of the juicer and its message
and I was in demand. In the mid 1980s, Linda and I moved
to Seattle, Washington, where we teamed up with Lester Gray
of Seattle Today. Not only was Lester a great TV producer,
he understood the power of juicing, and among other shows,

he helped me get a booking on Good Company in Minne-
apolis, with husband and wife hosts Steve Adleman and
Sharon Anderson. The national respect that show enjoys
helped me enormously.
My television career took off, just as the seminars I con-
ducted around the country did. In these I demonstrated the
—
juicer much as I had all those years in department stores
and at county fairs— to folks who wanted to improve their
diets with fresh juices. In 1987, Linda and I incorporated The
Juiceman and we knew then that the time was right to take
our message national. Today a team of trained and dedicated
people travel around the country conducting seminars at hotels
and other public meeting places, usually talking to a crowd
of hundreds of enthusiastic Americans who embrace the
power of juicing. I still travel nearly half of every month,
giving seminars and making television and radio appearances.
My greatest joy has been meeting p)eople whose lives have
been improved because of juicing. From the very earliest
days, I have come in contact with the most incredible people,
many of whom have shaped my life, giving it rich texture
and deep meaning, so that, looking back. I cannot imagine
forgoing even one of these experiences. Let me give you an
example that has long stayed with me.
It was back in the 1960s and I was doing a week-long stint
at Joske's Department Store in San Antonio. The juicer I sold

in those days cost $139.95, a sizable chunk of money for
nearly anyone. Every day, I noticed the same weathered-
looking man standing well back in the crowd. Finally, on the
last day, he approached me and, because he spoke no English,
indicated with hand motions that he wanted to buy a juicer.
He pulled $39.95 from a worn wallet, having misunderstood
the price and, perhaps, the currency. What could 1 do? I
communicated that he was short money and he could not buy

a machine from Joske's. But, asking him to help me cart my
equipment to the parking lot and thus put value on the deal.
The Juiceman s Power of Juicing II

1 him a demo model from the back of my truck for
offered
his —
money. He gladly accepted it and my offer of a lift
home. When we reached his house, he invited me in and as
I entered the modest one-room abode, I immediately was
struck by a large piece of furniture covered with a spotless

blanket. The man asked me to sit down and then he pulled
the blanket from a lovingly maintained piano. That afternoon
I was treated to the most memorable concert of my life. My
private customer paid me handsomely with some of the most

elegant and heartfelt music I have ever heard.
That, my friends, is the power of juicing: the ability to
reach people with a message so clear, so simple, and so
straightforward that it strikes a basic chord in us all. Natural,
pure juices are delicious and wonderfully healthful, but be-

cause they speak directly of the earth and sky, they put us
in touch with our most elemental needs, freeing our bodies
so that our spirits can reach their full potential with energy
and happiness.

2
WHY JUICE?
These pages contain the knowledge I have acquired during

a lifetime of drinking juice and eating raw foods. The past
forty years have convinced me that my diet is the best one
for maintaining a healthy, vigorous body that functions as
well today, when I am sixty-nine, as it did when I was in
my thirties and forties.
We all are programmed genetically before birth, and un-
derstanding this, that my unique physiological
I realize
makeup contributes in some degree to my overall good health.
But because 1 believe strongly that we are what we eat, I
decided years ago that a diet composed of fresh juices, whole
grains, legumes, and organic fruits and vegetables is the key
to good health. I consider myself living proof!
This book not intended as a scientific dissertation. Many
is
of its theories are only now finding credence in the medical

community, while still others are not yet considered. I can
only share my experience, which solidly forms the foundation
of my life and shapes my philosophy.
1 believe that if you add juice to your life, you will con-
tribute to your overall cardiovascular health, enhance your

physical performance, help lower your blood pressure, sleep
better at night — and have more energy and better health than
you probably ever dreamed possible.
I travel a lot, demonstrating The Juiceman® juicers and
conducting seminars on health and nutrition. Over the years
I have talked with thousands of people, many several times
as the years went by, and I am happy to report that their

enthusiasm and radiant good health clearly show me that I
am not the only one benefiting from including juice in the
diet. It is not uncommon at all for people to approach me
after a seminar or to write me letters with a ''miracle" story
of how despondent and/or ill they felt before adding juice to
their diets. These personal experiences feed my soul just as
fresh, chemical-free, and preservative-free foods and juices
feed my body.
Every day I nurture the trillions of cells in my body with
fresh juices and raw foods. We need fiber — no one can live
—
on juice alone and I get my fiber by eating around the juicer.
The juice always comes first when I am planning what I will
eat. After you read this book, begin adding juice to your diet.
You will find that the juices are delightful discoveries that
pave a palatable and delicious path to good health.
THE BENEFITS OF JUICE

As I said, we are what we eat. The food we put in our systems
determines the health of every cell and organ in our bodies.
The human body needs "live" foods to build "live cells."
By live foods I mean uncooked fruits and vegetables. Other
foods, such as nuts, grains, seeds, and legumes are live foods
too. All come directly from the soil and are not first processed
by another animal, as are meat, poultry, and fish. For this
reason, I consider them live — and full of life.
14 V/hy Juice?
When we eat and vegetables, our bodies extract
fresh fruits
as liquid what they need from the fiber, which passes on to
the lower digestive tract. For all intents and purposes, the
extracted liquid is juice, containing the same elements as the
juice you make in your kitchen with the juicer. By drinking

juice, you are eliminating a digestive process — extracting the
liquid from the fiber — and efficiently supplying the body with
nutrients. The juicer separates the juice from the fiber so that
what you drink is pulp-free and your body receives the max-
imum amount of nutrients in minutes. The juice from the
juicer is different from bottled, canned, or concentrated juices
sold in the supermarket. First, it is absolutely fresh —which
is important because nutrients lose a lot of value soon after
juicing. Second, juice from the juicer is not pasteurized,
which means "cooked," and so is bursting with the living
cells 1 feel are so vital to good health. Finally, fresh juice is
absolutely pure, free of additives and preservatives.
y Nearly everyone likes the idea of drinking fresh unadul-

terated juice. Yet many people harbor a common miscon-
ception about the role of a juicer. Why, they ask, can't they
sirnplxpop the fruit or vegetable into a hlender _or food p5-
"ces^r^The answer is simple. The blender and processor
puree the food, making a pulp that is nothing more than a
liquefied version of the whole food. The juicer extracts the
life-giving juice from the fiber.
One cup of carrot juice contains the equivalent nutrition
our cups of raw, chopped carrots. Made fresh and con-
sumed on the spot, juices, which contain about 95 percent
of the food value of the fruit or vegetable, instantly release
nourishment to the body through the bloodstream. In the
process, the body receives the necessary nutrients: vitamins
and minerals. For most people there is then no need what-
soever for supplements. Therefore, incorporating juice into
your diet is a purely healthful and natural way to furnish the
body with all its nutritional needs.

VEGETABLE AND FRUIT
JUICES
It important to understand the difference between juices
is
made from fruits and those made from vegetables. When most
people purchase a juicer they immediately start juicing fruits.
After all, they are used to drinking orange juice and apple
juice and are eager to sample the "real" thing. Believe me,
nothing compares with apple juice from the juicer —
it tastes
even more intensely of the apple than the actual fruit. But as
delicious as fruit juices are, I tend to be a fruitarian when I
eat and a vegetarian when I juice. There are a few reasons
why I drink more vegetable than fruit juice, and conversely
why I eat more fruits than vegetables.
First, vegetables are harder to digest when eaten whole.
They tend to be bulkier and break down more slowly in the
body than fruit does. When I drink vegetable juice, my body
absorbs the food immediately.
Second, vegetables are the building blocks of life, respon-
sible for strong, healthy muscles, tissue, glands, and organs.
By consuming vegetables in juice form, I am assured that I
get nearly 100 percent of the available nutrients, particularly
the minerals.
Third, whole fruits are more easily digested than vegetables
are and are a good source of fiber. And whole fruits are a lot
easier to eat than whole vegetables. You won't have trouble
eating a couple of apples in one day, but you may not want
to eat a dozen or more carrots. Also, fruits such as pears and
apples contain a lot of pectin, a digestive aid that helps reg-
ulate the body, and pectin is best absorbed by eating the fruits
whole.
16 Why Juice?
Finally, fruits arc the revitalizers and cleansers of the body.
Although I do drink fruit juices for quick energy, a lift first
thing in the morning or during the day, I munch mainly on
fresh fruits — apples,
peaches, berries, or melon. As I will
repeat throughout the book, I drink two glasses of fruit juice
and at least four glasses of vegetable juice every day. But

you can begin to reap the benefits of juicing by adding just
one glass of juice a day to your diet. I suspect you will like
the juice so much, you will add two or three before long.
And you will feel great and look terrific.
THE MOST IMPORTANT

JUICES
All fruits and vegetables have important roles to play in main-
taining good health, but a few stand out above the others.
Carrot juice and celery juice will quickly become part of your
daily regimen when you start juicing, as will apple juice, a
wonderfully versatile juice that bridges the gap between fruits
and vegetables, as it is the only one that should be mixed
with either.
Leafy greens such as spinach, parsley, lettuce, and sprouts
(especially wheatgrass, which you can sprout at home, see
pages 190 to 191) are vitally important. Melon juices (in-
cluding cantaloupe, honeydew, and watermelon) and pine-
apple juice are especially healthful and effortless to prepare.
They can be juiced with the rind, seeds, and all to provide
the maximum nutrition available from these sweet, juicy
fruits. Finally, citrus juice is a terrific source of vitamin C,
a very necessary vitamin our bodies do not store and therefore
must replenish every day.
The Juiceman '

s Power of Juicing / 7
OVERALL HEALTH BENEFITS
OF JUICING
Drinking freshly made juices and eating enough whole foods
to provide adequate fiber is a sensible approach to a healthful
diet. But incorporating juice into your life does so much more.
The abundance of live, uncooked foods flushes your body of
toxins, leaving you feeling refreshed, energized, and relaxed
all at the same time. The pure foods make your skin glow,
your hair shine, your breath fresh, and your entire system so
regulated you will never have to give it another thought. Colds
and flu become fewer and farther between; many people report
that arthritic joints loosen with renewed flexibility; and gums
and teeth become less prone to bleeding and cavities.
And there's more. Research has shown that beta carotene
plays a significant role in the prevention of many diseases,
in action, it works as an antioxidant, neutralizing harmfully
charged molecules known as free radicals. In doing this, beta
carotene protects the invaluable genetic blueprint inside each
cell, which translates to healthy cells with far less possibility
of developing maligntmcies.
Today, the established medical community urges everyone
to consume more vegetables with beta carotene as a guard
against an array of cancers. Carrots are a great source of beta
carotene, as are the cruciferous vegetables: broccoli, cabbage,
cauliflower, spinach, Brussels sprouts, kale, greens, water-
and rutabagas. The American Cancer Society
cress, kohlrabi,
recommends three or four servings of these vegetables every
week. The society states that the crucifers "might reduce the
incidence of colon, stomach and esophageal cancers. In an-
imals, these vegetables have inhibited the effects of carcin-
ogens." Who can argue? I believe juicing is the ideal way
18 Why Juice?
to consume these valuable vegetables raw and in quantity so
that the important nutrients get right to work.
Chlorophyll is another element that has been proven val-
uable to man. Found only in plants, chlorophyll appears to
combat tumor growth, particularly in the lungs, by working
on the adrenal glands and cleaning the lymph nodes, and
enriching the blood and freeing clogged arteries. Try as we
may, we cannot duplicate chlorophyll in the laboratory. But
you can get sufficient chlorophyll in green leafy plants such
as spinach and broccoli.
These are only a few of the ways juices made from fresh
vegetables and fruits can enhance your life and help prevent
a series of ailments, some deadly serious, others merely un-
pleasant. Beginning on page 140, I alphabetically list the
fruits and vegetables I prefer for juicing. Read this section
to learn about how to buy and store each item, and also to
understand each one's special healthful benefits. Beginning
on page 210 I describe the numerous health problems that
are helped or sometimes prevented simply through a healthful
diet of juice and raw fruits and vegetables. And perhaps most
important, beginning on page 32, I have provided more than
a hundred recipes for fresh, delicious fruit and vegetable
juices that will ultimately benefit your good health.
And that is all there is to it — there are no tricks, no special
formulas to buy, no foreign foods to seek outweird shops, in
no pills, no powders to mix with water. I advocate eating
foods easily found in every supermarket, farm stand, and
greengrocer in the land.
Easy? Sensible? Delicious? You bet!

—
3
SETTING UP A
NATURAL KITCHEN
If you own a juicer, you are well on your way to outfitting

your kitchen as a natural kitchen —
a room where you will
devise glorious juices and natural meals bursting with nutri-
tion and good flavor. A natural kitchen is where good family
health begins, where your children and friends will experience
your love for them in the food you prepare and the juices
you serve. A natural kitchen is a clean, light, friendly place
never smelling of cooking grease or overheated by sputtering
skillets cooking the life out of food. There is not an unseemly
abundance of overpackaged, overprocessed foods, sticky sug-
ars, jams, jellies, or syrups in the cupboards or precooked
food stuffed into plastic bags crammed in the freezer. Instead,
the kitchen is stocked with fresh produce, fragrant herbs, and
heady spices. The cupboards contain sacks of grains and
beans and the refrigerator bulges with vegetables and fruits.
Whether yours is a tiny city apartment kitchen, a rambling
country kitchen, or something in between, it can easily be
stocked with the few items necessary for efficient juicing and
natural cookery. Every time you enter the room, you will be
met with the dazzling sight of baskets and bowls filled with
I
colorful, fresh produce waiting to be juiced or otherwise

consumed in their pure, natural state.
ORGANIZING THE FOOD IN

A NATURAL KITCHEN
Regardless of how excited you are when you first bring home
the juicer, if you do not follow a few easy rules for preparing
and storing produce, your enthusiasm may wane before the
benefits of juicing kick in.
Buy only as much as you will need for a week. Fresh
produce spoils even under the best conditions, and it is dis-
tressful,not to mention wasteful, to toss rotten fruit and
vegetables in the garbage or compost pile. Linda and I plan
on twenty-five pounds of carrots a week for our family of
four, and because carrots keep for a couple of weeks, we
often buy them in fifty-pound sacks which we store in the
garage refrigerator. We try to buy only organic produce —
will drive an hour out of my way for fifty pounds of organic
carrots — which we rinse with cold water and dry as soon as
we get it home. Organically grown fruits and vegetables need
nothing harsher than running cold water to rinse off any dirt
that may have accumulated on them during picking and
transporting.
If you cannot find organic fruits and vegetables, use a
biodegradable produce wash to clean all produce. You can
buy this product at your local health food store. Dry the
produce with soft cloth towels or let it air-dry, then store it
in the refrigerator or on the countertop, depending on the
produce and its degree of ripeness (the guidelines for specific
The Juicemans Power of Juicing 21

fruits and vegetables are in Chapter 5). Spin-dry greens, such
as lettuce and spinach, and store them in the refrigerator in
large, Ziploc plastic bags. Make sure the leaves are thor-
oughly dry, otherwise they may turn slimy in storage.
1 cannot stress how important it is to clean all your produce
as soon as you buy it. Nothing is more off-putting than having

to wash and dry a bunch of spinach or parsley when the urge
hits for a fresh glass of juice. In fact, you may shrug off the
craving when faced with this task. If you take a little time
after shopping to wash, dry, and store the produce, I promise
that staying on the juice diet is effortless.
Buy herbs fresh if possible, or better yet, grow your own
in windowsill pots or a small patch outside the kitchen door.
If you use dried herbs and spices, keep them in glass bottles,
if you can, and store them in a dark cupboard. Date the jars
and bottles and discard any herbs and spices that are older
than three or four months.
Grow your own sprouts (page 1 86) and wheatgrass (page
190). Sprouts are a terrific source of nutrition and could not
be easier or less expensive to grow. Involve your children;
they will get a kick out of this. Wheatgrass is a bit more of
an undertaking than sprouts, but given wheatgrass's health
benefits, it is worth it to make space for the growing trays
in the pantry or comer of the kitchen.
APPLIANCES AND
EQUIPMENT FOR A NATURAL
KITCHEN
While some appliances in the kitchen will become practically
obsolete once you begin juicing, others will assume new !
22 Setting Up a Natural Kitchen

—
significance. For instance, the microwave will collect dust

but the refrigerator will become the focal point of kitchen
activity. In fact, if your family is large, you might consider
buying a second refrigerator for additional storage; you can
often find a reliable secondhand one to keep in the basement
or garage. If you are the sort of cook who rarely pays attention
to knives and how sharp they are, you will now find yourself
noting the edge on their blades and perhaps even purchasing
a few new ones.
The juicer is the star of the natural kitchen. Give it a
prominent place on the counter, preferably near the sink in
an area with ample counter space. The whirrrr of its motor
will become a welcome sound in the house, enticing children
and adults into the kitchen to sample the juice of the moment.
Here I will list the equipment I recommend for efficient
and effortless healthful cookery and juicing. The needs are
modest and you most likely already have most of what is
required. First and foremost is the juicer. TTiis is the only
expensive item, but when you think how often you will use
it in a day, a week, a month, its value is obvious. After all,
you do not hesitate to spend money on a stove; to add juice

to your life, the juicer is just as integral, if not more so
and it is far less costly.
THE JUICER. The juicer I have is the greatest juicer avail-
able. During the more than forty years I have been lecturing
and demonstrating how to juice, I have operated nearly three
hundred different machines and none has changed my mind
about the superiority of The Juiceman® juicer. But since more
important than a juicer is the juice, I hope you will be inspired
to buy a good juicer and start on the path to a healthier diet
and a more vigorous life-style.
The difference between the price of juicers should be based
on the size of the juicer's motor. A more expensive juicer
should have at least a Vk horsepower electric motor capable
The Juiceman' s Power of Juicing 23

—
of driving a lough, razor-sharp blade at 6,000 rpm. A less

expensive juicer should still have a sturdy motor of at least
1/4 horsepower. Together the motor and blade should be tough
enough to handle skins, stems, and rinds in large quantities.

A juicer should be light, about ten pounds, and if it comes
with a reinforced carrying case, all the better. This makes it
easy to pack up and take with you on the road. I think this
is important regardless of the kind of juicer you buy. The
carrying case should be designed to fit easily in the overhead

bins on airplanes and be light enough so you can carry it over
your shoulder as you march through airports, train stations,
or down busy avenues. This is esf)ecially important for me,
as I travel all the time demonstrating the wonders of juicing
and can never be without a juicer right there in the hotel
room so I can make the fresh juices I need for high energy
and great health.
A juicer should be designed so that you can make juice
after juice without disassembling and cleaning the machine
every time. The basket should be slanted so that the moment
food is put in the hopper, juices stream through the screen
and the pulp slides up the wall and right out the back of the
machine. The best blade basket is made of stainless steel and
the pulp should collect outside the machine in a large recep-
tacle— not inside the machine so that it has to be taken apart
every time the pulp gets too bulky. If the pulp receptacle is
free-standing it can be emptied without dismantling the ma-
chine. This sort of pulp receptacle is easy to clean too.
Other than the pulp receptacle and the machine base, there
should be only a few other components to a juicer. The juice
bowl, the screened blade basket, its housing, and the covering
dome should fit together neatly and simply, snapping into
place with a single mechanism that makes the juicer as easy
to assemble as it is to take apart for cleaning. Care and
Cleaning of the Juicer: As I mentioned, I suggest putting
the juicer in a prominent i>lace in the kitchen. Because you

will be using a lot of vegetables and fruits that have to be
washed and then cut into pieces, the ideal location is near a
sink and on a counter with enough space for a large cutting
board. Take care that the juicer's cord is not near the sink,
and because some pulp and juice inevitably end up on the
counter, store your cookbooks away from the juicer.
As you juice, pulp collects in the large receptacle. After
eight to ten hours it develops a sour odor and tiny gnats and
fruit flies may appear out of nowhere. I suggest emptying the
pulp as often as possible. It makes marvelous compost but if
you do not have a compost heap, toss it in the garbage. Many
people (including myself!) find it handy to line the receptacle
with the plastic bags they collect from the supermarket when
buying produce. This certainly makes emptying the pulp ef-
fortless —although plastic bags are not biodegradable, while
the pulp is.
Clean the juicer after every use, otherwise the pulp will
harden on the parts and make them slightly more difficult to
clean. Depending on your schedule, clean the juicer once,
twice, or more every day. Remember, I am not saying you
have to clean it between juicing different types of juice: If
you are making carrot juice and your spouse or child wants
apple-pear juice, make both and then clean the juicer.
To clean the juicer, dismantle the removable parts and rinse
them under running water. If you have a spray attachment
on the sink, it works well for this. There is no oil or sticky
sugar that needs to be scrubbed away with detergent —
clear
water works just fine. The mesh screened basket usually re-
quires a little scrubbing with a brush or soft, soap-free pad.
Every few days I recommend soaking the parts in a two-to-
one solution of dishwashing detergent (I use Shaklee auto-
matic dishwashing concentrate Basic D) and chlorine bleach
mixed into a sinkful of hot water. I use about a half cup of
detergent and a quarter cup of bleach. If you leave the parts
in this solution overnight, carrot and other stains will come

—
right off with only a little rubbing. Be sure to rinse the parts
thoroughly before re-assembling the juicer.
OTHER EQUIPMENT
Although the juicer is the most important piece of kitchen
equipment for the juice diet, other items are also essential
and still others are terribly helpful. I will list the equipment
I find useful here in alphabetical order. Depending on your
style of cooking and diet, you will find some more indispen-
sable than others. I do not suggest anyone try to get along
without knives and a cutting board.
BLENDERt. A powerful blender is wonderful for making

smoothies—juice combinations that cannot be accomplished
solely with the juicer. For examp^l e, banana s arejacLsoft to
juice, but you can blen3êmjwitf.Qtauge^T£in?^PP'-^~jyiS^
ntolnaire a thTck,'deTrcious drink^ You will also find yourself
using the blender almost xtallyTor salad dressings, soups, and
sauces. I suggest buying a blender with a strong motor that
will not lug down as it is used. Some also have detachable
canisters that make storing blended food easy. Hand held
blenders are great for salad dressings, soups and sauces
but not for blending juices.
A number of people over the years have asked me what
the difference is between a juicer and a blender. Why can't
they simply chop an apple up and blend it to make juice?
The answer is simple: The blender purees or mashes fruit;
the juicer releases the life-giving, body-building juice from
the fruit or vegetable and discards the indigestible fiber. (The
juice does retain a portion of soluble fiber.) Juice is absorbed
Setting Up a Natural Kitchen

into the body and its nutrients go to work almost immediately. /
Fiber takes hours to digest, and while it is a necessary part/

of everyone's diet, there are other ways to get it. y
CUTTING BOARD. The best cutting boards I have found
are made of while polyethelene plastic. These boards are easy
to keep clean. Unlike wooden boards, they never warp, split,
or develop mildew. use one that is approximately 16 by 20
I
inches. When using this or any other cutting board, I lay a

dish towel beneath it to prevent it from slipping on the counter
as 1 work. I make sure the dish towel is smaller than the
board — so it doesn't get soiled.
FOOD PROCESSOR. Similar in function to a blender, food

processors are generally more powerful and have more ca-
pacity. They are extremely useful for slicing large quantities
of vegetables for vegetarian salads, and are great for making
vegetable-based pureed soups, both cold and hot. 1 also like
the manual Boemer slicer, called the V-slicer, which can
perform many of the same tasks as a food processor.
GLASS MEASURE. Although not essential, it is extremely

helpful to have a measuring glass with clearly marked ounce
levels on its side. This enables you to see exactly how much
juice a single fruit or vegetable yields, which is particularly
important in the case of "green" juices that not only must
be mixed with another juice, but that rarely should be taken
in quantities of more than two or three ounces at one time.
KITCHEN SCALE. A weighs up to a pound is

scale that
helpful when you (A five-pound scale
are beginning to juice.
is fine too.) How else will you know when you have a four-
ounce bunch of grapes or ten ounces of cantaloupe? After a
weeks, you can put the scale away, as you will have
kfew
\
learned how produce for the amount of juice
to ''eyeball" the
you are making, though you may decide to keep it on the
counter to weigh other foods such as grains and flour.
KNIVES. You may be surprised at the disparity in the cost

of knives. If you think a knife is a knife, think again, and
take my word for it, investing in a few high-quality knives
is well worth it. They last a lifetime and make cutting and
chopping a breeze. Made from alloyed, high-carbon stainless
steel, good knives are well-balanced, sturdy tools that do not
lose their cutting edges over time and, when dull, quickly
regain their sharpness. Knives with hollowed blades those —
with edges visibly hollowed from the blade are not good —
bets. Price is generally a good indication of the quality of the
knife. Also check that the tang of the blade extends all the
way to the end of the handle, indicated in many knives by
two or three rivets in the handle. Some knives have heavy-
duty plastic handles without rivets. Finally, hold the knife in
your hand. It should feel well balanced.
For most needs, a natural cook should have a couple of
good paring knives with 3 '/2-inch blades and an 8-inch chefs
knife. A serrated bread knife is useful too. Keep the knives
in a block or rack. Storing them in a drawer with other cutlery
can cause them to dull as they bang against each other and
you can inadvertently cut yourself reaching into the drawer.
While most knives nowadays are dishwasher-safe, I suggest
washing them by hand as they will bump against other cutlery i
in the dishwasher, just as in the drawer, and this will spoil
their edges.
A is only as good as its blade. Invest in a knife
knife
sharpener. (Do not confuse the honing steel with a sharpener.
The steel is used to remove infinitesimal shards of metal from
the knife blade between every use.) Sharpeners are either
manual or and should be used as needed to keep the
electric
blade sharp. Most cooks judge sharpness by feel how easily —
the knife slices through a tomato, for instance. As a general
rule, knives need to be sharpened every two or three weeks.
MINI PROCESSOR OR COFFEE GRINDER. These little

appliances are very useful for grinding small amounts of nuts
and seeds. Both are equally effective. You can grind nuts
and seeds in blenders and food processors, too, but the smaller
appliances are quicker, easier to clean, and handle tiny quan-
tities the best. However, you can also use a hand mill for
grinding nuts and seeds.
POTS AND PANS. I suggest heavy-gauge stainless steel

pots and pans. (Elderly people may find these too heavy to
use and therefore should rely instead on lighter- weight stain-
less steel cookware.) Ido_^ recommend_aluminum pans
under any conditions — tra ces oFaTum mum canleacb QUtlnIo"
^foodTTor the same reaso n J_jA;;ge_you to sta y awayôm
nonsticic pansTThe coat in gs are made with aiunain um-ba sed-
chemTcalsând other toxiiis that have no ^ business in your
bloodstreainT
You willneed several saucepans and a large pot for cooking
pasta in rapidly boiling water. Make sure all your pots and
pans have tight-fitting lids so that when you do cook food,
as many nutrients as possible are trapped in the pan and do
not escape with the steam.
PRESSURE COOKER. use the Fogacci pressure cooker

1
and highly recommend it. When

the pan is on the flame only
the external base heats. This transmits heal to the water in
the air space which in turn produces the steam that heats the
internal wall of the container with the food. The control valve
remains constantly at 105°C and even when the flame is
raised, the temperature will not increase, ensuring that the
food is cooked evenly. No more burned rice!

SALAD SPINNER. These useful devices dry lettuce and
other greens by centrifugal force. As the greens spin in the
colander section of the spinner, they are not damaged at all
and come out needing no further drying or just a little patting
with a soft towel. I find spinners a great time-saver, partic-
ularly since Linda and I consume so many greens and lettuces
during the course of a week.
SPROUTJNG JARS AND LIDS. I suggest buying three

8- to 1 0-inch high sprouting jars for each of the most com-
monly used sprouts: alfalfa, adzuki, and peas/lentils (peas
and lentils grow well together, so I list them as one). Each
jar should have three different lids, easily purchased as a
package in a health food store. One lid has tiny holes for the
alfalfa sprouts and the other two have increasingly larger holes
for the other sprouts.
STORAGE CONTAINERS. Store completely

greens,
washed and dried, in large Ziploc plastic bags. These bags
can be used over and over again and so are neither a great
expense nor an environmental hazard. Some Tupperware is
great for storing washed and dried greens too. Otherwise, I
like to use glass rather than plastic for storage because glass
doesn't pick up odors and over time some plastics may give
off harmful chemicals. I do, though, use glass containers with
plastic lids. J:Jevex:_stor^jr^d jn rnetal containersând most
definitely not in alu minum. For preparing arid serving food,
Frecommend glass or stoneware dishes and bowls and wooden
utensils for serving.
STRAINERS. I usually strain the juice as it comes from the

juicer, although many people
prefer it just as it is. Try to find
strainers with fine meshes that are not made completely of
steel. 1 like those made by Cuisine Queen. About once a
month when they discolor from carrots, I soak the strainers

in a sink of scalding water mixed with a cup of dishwashing
liquid. Then they look as good as new.
VEGETABLE BRUSH. Buy a sturdy vegetable brush to use

on tough-skinned produce such as potatoes and carrots. This
is particularly important for organically
grown fruits and veg-
etables, which, although pesticide- free, may have some hon-
est garden dirt clinging to them. The brush also comes
in
handy for cleaning the juicer's mesh-screened basket.
These few utensils and appliances will make the juice diet
easy and pleasurable. I urge you to arrange your work space
so that everything is easy to reach —no need for clumsy
maneuvering to pull a mixing bowl or blender canister from
the back of the closet. Clean out drawers and cupboards; re-
organize the refrigerator; buy some handsome baskets and
bowls to hold fruits and vegetables for easy access to them
and also to keep them in plain view so you can enjoy their
pretty colors and shapes. And children automatically gravitate
to these types of food when they are out on display. I promise,
the sounds of the knife chopping and the juicer juicing are
sure to become the best parts of your day.

4
THE RECIPES
1 he recipes are the heart and soul of this book. And hk*
anything with a lot of heart, they are generous, forgiving
and flexible. In other words, use the combinations of fruiti
and vegetables that follow to make delectable, frothy juices
and then, when you are ready, experiment on your own with
similar combinations. For example, if you have a whole pint
of strawberries and a pineapple but no apples, juice what you
have. Don't worry that you cannot make the juice I call
Tropical Sunset. Devise your own delicious drink. If you
have only three carrots and the recipe says to use four, make
the juice anyway. Or perhaps the idea of juicing blueberriei
with kiwi and apples appeals to you. Why not? Try it.
GREEN JUICES
The exception "anything goes'' philosophy is "green
to this
vegetable juice. Always, always, always mix green juices
with a more palatable and milder juice such as carrot or apple
otherwise you may experience temporary gastric discomfort.
Green juices are made from nearly anything green: spinach,
broccoli, kale, lettuce, wheatgrass, parsley. Celery and cu-
cumbers are exceptions. Only a quarter of the glass should
be filled with green juice. The rest must be carrot or apple,
or sometimes celery. Also, do not drink more than four ounces
of beet or two ounces of wheatgrass juice at one time.
To juice leafy vegetables such as lettuce, parsley, spinach,
and greens, bunch the leaves between your fingers and push
them into the hopper, using the plunger to push them all the
way into the juicer. To juice sprouts, wrap them in a lettuce
or cabbage leaf and push the whole packet into the juicer.
When juicing soft foods such as berries, pears, and greens,
it's a good idea to juice the firm fruits or vegetables, such as
carrots and apples, first and last. That way the softer food
will not clog the juicer as the firmer produce flushes it out.
Use apples to "clean" the juicer between different juice rec-
ipes. This is not a substitute for washing the juicer with water
after using it, but this does eliminate the necessity of doing
it when making a variety of different juices at one time.
FRUITS AND VEGETABLES

DO NOT MIX
Re member that fruit and vegetable juices do not mix. The
"Two'pnmary exceptions loTHTs are'carrols and apples. Thave
organized the recipes so that those under "Fruit Juices" are
pure fruit; those under "Vegetable Juices," however, may
sometimes contain apple (even cantaloupe, pear, and pine-
apple too).

Drink the juices right away. They are not meant to be
made, poured into a container, and stored for later con-
sumption. Soon after juicing, nutrients begin to lose their
power, and so to enjoy the full benefits of the juice, drink it
immediately after it flows from the juicer. And if you are
drinking vegetable juice, be sure to "chew" it. This means
swirling it around in your mouth until it feels warm and tastes
sweet. This motion and the food activate the naturally oc-
curring digestive enzymes in the saliva.
GETTING READY TO JUICE

Because it important to drink juices directly after juicing,
is
I suggest here and in other places in the book that you wash
the produce as soon as you get home from the market and
then store it properly so it is ready to juice when you are
ready to juice it. Unless it is organically grown, be sure to
use a gentle, biodegradable natural cleanser to rid the food
of harmful pesticide and other chemical residue. (See Chapter
3, "Setting Up a Natural Kitchen," and Chapter 5, "Fruits
and Vegetables —
and Why They Are So Good for You," for
more information on buying, washing, and storing fruits and
vegetables.)
FRUIT JUICES^
i
\ Fruit juices are energizers and body cleansers. 1 drink at least

\two glasses every day.
34 The Recipes
Remember to wash and scrub all produce well. Read Chap-
ter 5 for information on how to prepare specific fruits for
juicing. Be especially careful about pineapple skin and melon
rind. If the fruits are not organic,
skin.
' ^
"" —
do not juice the rind or

ANTI-VIRUS COCKTAIL
Apple-Orange Juice
One serving about 8 ounces
This is the drink of choice in our house before school

in the wintertime. The boys never complain! Simple? {
Sure. But you don't mess wi^ a classic. This is one of

the all-time great fruit juices.
2 apples
i orange
Cut the apples into narrow wedges. Peel the or-

ange, leaving on as much white pith as possible. Cut
or break the orange into segments. Process the fruit
in the juicer.
36 The Recipes
APRICOT AMBROSIA
Apricot-Grape-Pear Juice
This combination makes a summer drini<. to remember,

especially if you use red grapes.
4 apricots
I (3-ounce) bunch of green or red grapes,
preferably organic, with stems
i pear
Cut the apricots in half and remove the pits, then

cut them into narrow wedges. If the grapes are not
organic, remove the stems. Cut the pear into nar-
row wedges. Process the fruit in the juicer.
The J uiceman's Power of Juicing 37

THE AROUSER
Grape-Cherry Juice
/ love this juice in the summertime over ice. As for the
name. Well, it does the trick every time. And you knov/
what —rsome people have told me it them ward
helps
off cavities too! Try adding a little apple juice for more
complex flavor.
2 (4-ounce) bunches of black grapes,

organic if possible, with stems
Vi cup black cherries, pitted
If the grapes are not organic, remove the stems.

Process the fruit in the juicer.
38 The Recipes
BROMELAIN PLUS
Pineapple Juice
This is the drink to take away my aches and pains. I'd
be tost without it Pineapple is a traditional synnbol of

hospitality. So whenever you have guests, serve them
Bromelain Plus!
1 ( I -inch-thick) pineapple rounds,

preferably organic
If the pineapple is not organic, remove and discard

the skin. Cut the rounds into strips. Process the
pineapple strips, including the core, in the juicer.

CANTALOUPE JUICE
/ think this juice is sensotionai It supplies the body

with lots of beta carotene; we dnrjtiLiQj/ieûm
for its great taste and becausît helps digestioir^^^
About 1 2 ounces of cantaloupe

(approximately lA cantaloupe)
Cut the cantaloupe into strips. Process the nnelon,

rind and all, in the juicer.
40 The Recipes
THE CAPE CODDER
Apple-Cranberry Juice
One serving atx>ut 8 ounces
/ drink this all winter long. The sweetness of the apples

cuts the tartness of the berries — what could be better?
You can taste the brisk sea air of Cape Cod with every
sip. And you will never drink bottled cranberry juice
again.
3 apples
I cup cranberries
Cut the apple into narrow wedges. Process the fruit

in the juicer.

CHRISTMAS COCKTAIL
Apple-Grape-Lemon Juice
/ developed this recipe more than twenty-five years

ago and still find it die best party punch for the holidays.
3 Golden Delicious or other sweet apples

I (4-ounce) bunch of green or purple
grapes, preferably organic, with stems
Va lemon, with the skin
Cut the apples into narrow wedges. If the grapes

are not organic, remove the stems. Cut the lemon
into slices. Process the apple wedges and grapes in
the juicer, adding the lemon slices about halfway
through.
42 The Recipes
CRANBERRY-GRAPE-
PINEAPPLE JUICE
For fresh flavor in the dead of winter, try this. I don't
know exactly why, but this drink just makes me smile.
I cup cranberries
I (4-ounce) bunch of green grapes,
I ( I
-inch-thick) pineapple round,
preferably organic
If the grapes are not organic, remove the stems. If

the pineapple is not organic, remove and discard
the skin. Cut the round into strips. Process the fruit
in the juicer.

I
DAWN PATROL
Orange Juice
Orange juice as you have never experienced it be-

fore — creamy, smooth, and rich. You haven't had or-
ange juice until youve had this drink.
2 to 3 oranges
Peel the oranges, leaving on as much white pith as

possible. Cut or break the oranges into segments.
44 The Recipes
Orange-Grapefruit-Lemon Juice
(alkaline drink)
This is terrific after a tough workout — or a big meal!
!A grapefruit
Wlemon, with the skin
Peel the orange and the grapefruit, leaving on as

nnuch white pith as possible. Cut or break the fruit
into segments, and slice the lennon. Process the fruit
in the juicer.

EVENING REGULATOR
Apple-Pear Juice
\A/e love to drink this soothing juice before going to

sleep,
2 to 3 apples
I pear
Cut the apples and pear into narrow wedges. Be-

ginning and ending with a few apple wedges, process
the fruit in the juicer.
46 The Recipes
EVE'S PROMISE
Apple-Pomegranate Juice
Our children are crazy about this! Peeling and juicing

the pomegranate is //Tee a game for them. Pomegranate
is a good source of vitamin C and potassium.

V2 pomegranate
Cut the apples into narrow wedges. Peel the pome-

granate and cut it Into narrow wedges. Process the
fruit in the juicer.
Note: If you find this juice to be too bitter,

separate the pomegranate seeds and juice
just the seeds with the wedges of apple.
The Juiceman s Power of Juicing 47

THE EYE-OPENER
Grapefruit Juice
This will leave you with a special tingle. Remember,

heavy grapefruits have more ju/ce.
I grapefruit"
Peel the grapefruit, leaving on as much white pith

as possible. Cut or separate it into segments. Pro
cess the fruit in the juicer.
48 The Recipes
FRUIT COCKTAIL
Orange-Lime Juice
If the day is warm, throw this juice into your blender

yfith ice cubes for o dazzling, fizzy, frozen drink.
I orange
Vi lime, with the skin
V2 cup sparkling mineral water, chilled
Orange slice for garnish
Peel the orange, leaving on as much white pith as

possible. Cut or break the orange into segments.
Cut the lime into slices. Process the fruit in the
juicer. Add the mineral water and garnish with the
orange slice.

FRUIT COOLER
Orange-Lime Juice
This is a super vitamin C combination and as such a

great wintertime dr/n/c to lielp ward off colds.
I large orange
Va cup sparkling mineral water
Orange slice for garnish

Cut the lime into slices. Process the fruit in the
juicer. Add the mineral water and garnish with the
orange slice.
50 The Recipes
GEORGIA PEACH COOLER
Peach-Orange Juice
\t!% the peaches that give this juice its unbelievable

flavor. If Georgia's on your mind, grab a glass of this
delectable cooler. Peaches are at their best in the
summer. They are a good source of provitamin A,
potassium, and magnesium. Firm peaches juice better
than overripe peaches.
I peach
1 orange
Va cup sparkling mineral water
2 slices of lime for garnish
Cut the peach narrow wedges. Discard the pit.

into
Process the fruit in the juicer. Add the mineral
water and garnish with the lime slices.
The Juiceman's Power of Juicing 5/

GINGER JOLT
Apple-Pear-Ginger Juice
\A/e serve this drink to friends — it tastes good and

tickles your nose! And many people have told me that
a glass of this before a bumpy plane trip or a choppy
ocean voyage helps stave off queasiness.
2 apples
t pear
I -inch knob of gingerroot
Cut the apples and pear into narrow wedges. Slice

the gingerroot if necessary. Beginning and ending
with apple, process half the apple and pear wedges
in the juicer. Process the ginger. Process the re-
nnaining apple and pear wedges, beginning and end-
ing with apple.
52 The Recipes
GRAPE-PINEAPPLE PUNCH
Try using black Ribeir grapes in this punch. Linda and

I make it often in the fall.

I ( I
preferably organic
Vi lemon, with the skin
Handful of seedless green grapes for garnish
or
Vi cup pineapple chunks for garnish
or
I strip lemon zest for garnish
If the grapes are not organic, remove the stems. If

the skin. Cut the round into strips. Cut the lemon
into slices. Process the fruit in the juicer. Garnish
with additional grapes, pineapple chunks, or the
twist of lemon zest.

HONEYDEW-LIME JUICE
For a thirst quencher, this is better than tonic and

lime by a long shot Sweet and tart — its like drinking
a candy.
About 1 2 ounces of honeydew melon

(approximately 'A honeydew)
Va lime, with the skin
Cut the honeydew into strips. Cut the lime into

slices. Process the melon rind and all, and the lime
in the juicer.
54 The Recipes
HONOLULU-CALIFORNIA
CONNECTOR
Pineapple-Strawberry Juice
/ consider this tropical nectar delicious anytinie,
I ( I
preferably organic
8 strawberries

in the juicer.

JAY'S WORLD FAMOUS
LEMONADE
(
Apple-Lemon Juice
\^hat can I say? This is simply the best-tasting drink

you can malê.
4 apples
Crushed ice
Cut the apples into narrow wedges, and slice the

lemon. Process the fruit in the juicer. Serve over
crushed ice.
56 The hecipe,"
THE KEY WESTER
Grapefruit-Pineapple-Apple-Lime Juice
(calcium drink)
After a long tour lectur'mg and appearing on televison,

I like to come home, make a tall glass of this juice,
and relax in the sun. When you use Key Limes from
Florida, the taste is out of this world.
Va grapefruit
I ( I
preferably organic
I apple
I small slice of lime
as possible. Cut or break the grapefruit into seg-

ments. If the pineapple is not organic, remove and
discard the skin. Cut the round into strips. Cut the
apple into narrow wedges. Process the fruit in the
juicer.

KIWI KICK
Grape-Kiwi-Orange Juice
The flavors play off one another deliciously —and you

get a burst of energy!

3 kiwis
I Valencia orange
If the grapes are not organic, remove the stems.

Cut the kiwis into narrow wedges. Peel the orange,
leaving on as much white pith as possible, and cut
or break it into segments. Process the fruit in the
juicer.
58 The Recipes
LINDA'S MORNING
__ SUNRISE
Grapef^t-Orange-Strawberry Juice
The news in the paper may be bad and the weather

avûl — but this delicious drinl<. starts every day off on
a great note.
1/4 pink grapefruit \

I orange I
6 to 8 strawberries J
Peel the grapefruit and the orange, leaving on as
much white pith as possible. Cut or break the grape-
fruit and orange into segments. Process the fruit in
the juicer.

MANGO-LEMON COOLER
One sending about 8 ounces
N\y older son, John, calls this his '*happy drink,**
I mango
V2 cup sparkling mineral water
Crushed ice
Lemon slice for garnish
Remove the skin from the mango. Cut the mango

in half and remove the pit. Cut each half into strips.
Cut the lemon into slices. Process the mango strips

and lemon slices in the juicer. Add the mineral water
and crushed ice. Garnish with the slice of lemon.
I
60 The Recipes
MIAMI COOL
Pineapple-Orange Juice
le sorving abiût
V
The fresh taste of Florida fruit starts the day right Try
it over ice wher) the temperature rises. The drink also
I
'( has great "Art Deco" color. The next best thing to a
trip to the Fontainebleau Hotel.
I ( I
preferably organic
^^ I orange

the skin. Cut the round into strips. Peel the orange,
leaving on as much vs^hite pith as possible. Cut or
break the orange into segments. Process the fruit
in the juicer.

MORNING BLUJSId
Pineapple-Grapefruit Juice }
tAy favorite: sweet and sour for breakfast
I ( I
preferably organic
Vi pink grapefruit

the skin. Cut the round into strips. Peel the grape-
fruit, leaving on as much white pith as possible. Cut
or break the grapefruit into segments. Process the
fruit in the juicer.
62 The Recipes
NEW ENGLAND CHARMER
Apple-Cranberry-Grape Juice
The sweetness of grapes turns this classic into a surefire

winner, perfect for sipping on a big screened porch
while surveying the fine New England summertime
countryside.
2 apples
I cup cranberries
\
I (4-ounce) bunch of green or red grapes,
) refera bly organic
Cut the apples Intonarrow wedges. If the grapes

are not organic, remove the stems. Process the fruit
in the juicer.

NEW ZEALAND ZINGER
Apple-Kiwi Juice
You'll love this. The kiwi tastes a little like strawberries

and makes this just a bit different from other juices.

4 kiwis
Cut the apples and kiwis into narrow wedges. Pro-

cess the fruit in the juicer.
64 The Recipes
PARTY-TIM E COCKTAIL
Pineapple-Orange-Lemon Juice
Our children and their friends especially like this one.

We seem to moke it often on Saturday afternoons
when the boys invite friends over to play. But it's not
just for kids — adults love it too.
\ I (I -inch-thick) pineapple round,

\ preferably organic
I orange
/ Vi lemon, with the skin

the skin. Cut the round into strips. Peel the orange,
leaving on as much white Cut or
pith as possible.
break the orange into segments. Cut the lemon into
slices. Process the fruit in the juicer.
I
PASSION COCKTAIL
Pineapple-Grape-Strawberry Juice
Linda and I sip this as we watch the sun going down

over the Nevada desert
I ( I
preferably organic
6 strawberries
If the pineapple Is not organic, remove and discard

the Cut the rounds into strips. If the grapes
skin.
are not organic, remove the stems. Process the fruit

in the juicer.
66 The Recipes
PEAR-APPLE COCKTAIL
/ have enjoyed this juice for more thar) thirty years.
Pears rar)k among my very favorite fruits for juicing

and eating.
2 pears
i apple
Edible flowers for garnish (optional)
Crushed ice (optional)
Cut the pears and apple into narrow wedges. Cut

the lemon into slices. Process the fruit in the juicer.
Garnish with the flowers and serve over crushed ice,
if desired.
The Juiceman's Power of Juicing 6/

PERSIMMON-ORANGE
JUICE
Try this; it*s zingy and great! The persimmons sold in
most markets are Japanese fruit — not the small native

fruit that fall from persimmon trees predominantly in
the Midwest Be sure the large, bright orange, slightfy

elongated fruit are ripe, otherwise their high tannin
content will leave them bitter. Persimmons are a source
of Vitamin C, potassium, magnesium, and provitamin A.
I persimmon
I orange
Peel the persimmon and the orange, leaving on as

much white pith as possible. Cut the persimmon
into narrow wedges, and cut or break the orange
into segments. Process the fruit in the juicer.
68 The Recipes
i
PINEAPPLE-CHERRY
SMASHER
Pineapple-Lime-Cherry Juice
The color of this juice is beautiful, but you will also
appreciate the energy boost and great flavor.
2 ( I
-inch-thick) pineapple rounds,
preferably organic
1 lime, with the skin
2 to 3 whole, pitted cherries for garnish
Vi cup pineapple chunks for garnish
I If the pineapple is not organic, remove and discard

the skin. Cut the rounds Into strips. Cut the lime
into narrow wedges. Process the lime wedges and
pineapple strips in the juicer. Add the pineapple
chunks and the cherries for garnish.
i
PINK FLUSH
Pink Grapefruit-Apple Juice
Trying to lose a little weight? Drink this to satisfy

hunger pangs between meals,
Vi pink grapefruit
2 apples

Cut or break the grapefruit Into seg-
as possible.
ments. Cut the apple into narrow wedges. Process
70 The Recipes
ROSY RICKEE
Orange-Pineapple-Raspberry Juice
(alkaline drink)
/ love fresh raspberries, both to eat and to juice — /n
^rr)y book they are the creme de la creme of all berries.
I orange
I ( I
-inch-thick) pineapple round, preferably
organic
Vi cup raspberries

possible. Cut or break the orange into segments. If
in the juicer.
The Juicemans Power of Juicing 7l

SAN FRANCISCO FOG
/Âpple-Strawberry Juice
V\/hat a wonderful color this juice is, and I love the

taste,[ Plus, it is a great blood purifier.
3 Golden Delicious or other sweet apples \
8 strawberries
Cut the apples into narrow wedges. Process the

fruit In the juicer.
72 The Recipes
SINGING APPLE JUICE
Apple-Ginger Juice
The zing of ginger mQl<.es apple juice sing a jaunty

tune.
4 apples
I-inch knob of gingerroot
Cut the apples into narrow wedges. Cut the gin-

gerroot into slices. Process the apples wedges and
ginger slices in the juicer.

STRAWBERRY-GRAPE
JUICE
Linda drinks this juice to keep her complexion radiant
8 strawberries
2 (4-ounce) bunches of green or purple grapes,
preferably organic, with stenris
If the grapes are not organic, remove the stenns.

74 The Recipes
SUMMER COOLER
Orange-Lime-Peach Juice
The fizzing mineral water and sweet taste moke this
a good introductory juice for kids who may be used to
drinking soda. Fuzzy, rosy peaches are at their very

best in the sunnmer. They are rich in provitannin A,
potassium, and magnesium. Firm peaches juice better
than very ripe ones. But the riper the peach, the more
delicious it is for eating.
I orange
I peach
Va cup sparkling nnineral water
Crushed ice (optional)
possible.Cut or break the orange Into segments.

Cut the lime into slices. Cut the peach into narrow
wedges, and discard the pit. Process the fruit in the
juicer. Add the mineral water and serve over
crushed ice, if desired.

TANGERINE SKY
Tangerine-Pineapple-Grape Juice
(calcium drink)
Fantastic in the wintertime, this is the perfect juice
for an afternoon "pick-me-up/*
2 medium or 3 small tangerines

I (I -inch-thick) pineapple round,
preferably organic
I (3-ounce) bunch of red
grapes, preferably organic, with
stems
Peel the tangerines, leaving on as much white pith
as possible. Cut or break the tangerines into seg-

ments. If the pineapple is not organic, remove and
discard the skin. Cut the round into strips. If the
grapes are not organic, remove the stems. Process
76 The Recipes
TRIPLE P JUICE
Persimmon-Pineapple-Pear Juice
The three p's add up to just about perfect The tastes
go together so well it is unbelievable. Give your friends
a glass and see if they can guess what fruits are in
(Persimmons are a good source of vitamin

this juice.
C, provitamin A, potassium, and magnesium. This is

a very healthy drink!)
I persimmon
I ('/2-inch-thick) pineapple round,
preferably organic
I pear
Peel the persimmon and cut it into narrow wedges.

the Cut the round into strips. Cut the pear
skin.
into narrow wedges. Process the fruit In the juicer

TROPICAL NECTAR
Pineapple-Passion Fruit-Papaya-
Nectarine Juice
One sip of this and you will swear you are in the
islands. The juice from the flesh inside the bumpy, stiff,
dark purple-brown passion fruit shell is indescribably

sweet and fragrant These fruit travel well. And the
nectarine juice is delicious. Nectarines are an ancient
fruit (not a cross between a peach and a plum!) and
have a good supply of provitamin A and potassium.
I ( I
preferably organic
I passion fruit
I small or Vi large papaya
I small nectarine

the skin. Cut the round into strips. Cut the passion
fruit Into narrow wedges. Cut the papaya and nec-
tarine into narrow wedges. Process the fruit in the
juicer.
78 The Recipes
TROPICAL SUNSET
Pineapple-Apple-Strawberry Juice
One sending about 8 ounces
This is my younger son. Jayson's, favorite.
I ( I
preferably organic
I Red Delicious or other sweet apple
t 6 strawberries
< If the pineapplenot organic, remove and discard

is
f the skin. Cut the round into strips. Cut the apple
i into narrow wedges. Process the fruit In the juicer.

WATERMELON JUICE
This is a terrific summer cooler that I drink all day

long — particularly when the desert sun seems almost
too hot.
About 1 ounces of watermelon (approximately

Ve watermelon)
Cut the watermelon into strips. Process the melon,

rind and all, in the juicer.
80 The Recipes
WINTER'S FOE
Pineapple-Tangerine Juice
For vitamin C in the winter, Winter's Foe is one of

your best choices. When your office mates start to
sniffle, fortify yourself with this delicious juice.
I (I -inch-thick) pineapple round,

preferably organic
3 to 4 tangerines

the skin. Cut the round into strips. Peel the tan-
gerines, leaving on as much white pith as possible.
Cut or break the tangerines into segments. Process

VEGETABLE JUICES
Vegetable juices are the building blocks, supplying the body
with necessary vitamins and minerals to build strong bones
and tissue. I drink at least four glasses a day.
If you find that some of these juice combinations are too
strong for you, try diluting them with at least 25 percent water
for your first months of juicing.
Be sure to read Chapter 5 for information on how to prepare
different vegetables for juicing —
and to find out all the glo-
rious things vegetables can do for your body. And make sure
to wash all vegetables.
Someof these juices also use fruit —
but the emphasis in
these recipes is on the wonderful, life-giving nutrients that
come from the vegetable ingredients.
82 The Recipes
AAA JUICE
Carrot-Celery-Apple-Beet-Wheatgrass-
Parsley Juice
You cannot beat this juice for keeping your immune

system iiealthy, which explains its triple-A rating.
3 carrots
I stalk of celery
I apple
Vi beet with the greens
Vi handful of wheatgrass
Vi handful of parsley
Trim the carrots and cut them into 2- to 3-Inch

pieces. Cut the celery into 2- to 3-inch pieces. Cut
the apple and beet Into narrow wedges. Beginning
and ending with the carrot and celery pieces, pro-
cess the vegetables and apple wedges in the juicer.
The Juice/nan's Power of Juicing 83

ALKALINE SPECIAL
Carrot-Cabbage-Celery Juice
This soothing drink will balance your system if it is too

acidic or you feel gassy.
2 carrots
I (3-inch) wedge of red or green cabbage
4 stalks of celery
Trim the carrots and cut them into 2- to 3-inch

pieces. Cut the cabbage into narrow wedges. Cut
the celery into 2- to 3-inch pieces. Process the
vegetables in the juicer.
84 The Recipes
ANTI-ULCER CABBAGE
COCKTAIL
Tomato-Cabbage-Celery Juice
This juice may soothe your stomach and calm your

frazzled nerves. When the going gets tough, head for
the juicer.
Vi tomato
1 (4-inch) wedge of green cabbage
2 stalks of celery
Cut the tomato into narrow wedges. Cut the cab-

bage Into narrow wedges. Cut the celery into 2-
to 3-inch pieces. Process the vegetables in the
juicer.

fec^.
THE BLEMISH BLASTER

Carrot-Green Bell Pepper Juice
If your skin is not as dear as you would like, drink this
forgood epidermal health. It goes without saying that

teenagers will want to drink a lot of this.
6 carrots
Vi green bell pepper

pieces. Cut the pepper into strips. Process the veg-
etables in the juicer.
86 The Recipes
BLOOD REGENERATOR
Carrot-Spinach-Lettuce-Turnip-Parsley Juice
Drink this juice for iron-rich blood
5 carrots
6 spinach leaves
4 lettuce leaves
•A turnip
4 sprigs of parsley

pieces. Process the vegetables in the juicer.

BODY CLEANSER
Carrot-Cucumber-Beet Juice
/ drink this to flush toxins from my system —and be-

cause it tastes so good. Remember, it is essential to
mix beet juice with milder juices. If you eat a lot of
meat, drink this juice!
2 to 3 carrots
V2 cucumber

pieces. Cut the cucumber into quarters and cut the
quarters into strips. Cut the beet into narrow
wedges. Process the vegetables in the juicer.
Note: You can substitute V2 of a small zuc-

chini for the cucumber to make a different,
delicious cleansing cocktail.
88 The Recipes
BONE-BUILDING TONIC
Carrot-Kale-Parsley-Apple Juice
Strong bones are essential to overall good health. Our

kids like this con)bination. Yours will too,
5 to 6 carrots
4 kale leaves
4 sprigs of parsley
Vi apple

pieces. Cut the apple into narrow wedges. Process
the vegetables and the apple wedges in the juicer.
The Juiceman*s Power of Juicing 89

BRITTLE NAILS JUICE
Carrot-Parsnip Juice
fi^re your nails brittle and chipped? Drink this juice
regularly and watch the problem disappear. It's so

good, though, you will want to add it to your regular
juice list
6 carrots
Vi parsnip

pieces. Cut the parsnip into strips. Process the veg-
QO The Recipes
THE BROCCOLI CHEER
Carrot-Broccoli-Apple Juice
Try serving this juice to your children if they don't seem

to like vegetables. They'll never know it's good for
them. Tell them v^hen they are older.
4 carrots
3 to 4 broccoli florets with stems
Vi apple

pieces. Slice the broccoli florets and stems into strips,
if necessary. Cut the apple narrow wedges.
into
Process the vegetables and apple wedges in the
juicer.

THE BUNNY HOP
Carrot-Spinach-Turnip Leaves-
Watercress Juice
This "rabbit food" juice provides you with so many

j
r)utrients you will feel powerful enough to take on Mr. i
McGregor,
5 carrots
10 spinach leaves
4 turnip leaves
4 sprigs of watercress
Trinn the carrots and cut them Into 2- to 3-inch

92 The Recipes
CARROT-BROCCOLI JUICE
I he beta carotene makes t/j/s so good for you — and

It tastes so delicious too.
6 carrots
3 broccoli florets with stems
I rim the carrots and cut them into 2- to 3-inch

pieces. Slice the broccoli florets and stems into strips,
if necessary. Process the vegetables In the juicer.

,
CALMING NIGHTCAP
CarSot-CelerTTarsley Juice
This will carry you off to the land of nod in a wink.

There is no more natural sleep aid — unless you count
counting sheep.
5 carrots
2 stalks of celery
Large handful of parsley

pieces. Cut the celery into 2- to 3-inch pieces. Pro-
cess the vegetables in the juicer
94 The Recipes
CARROT-BEET JUICE
This has become a family favorite in our Las Vegas

home. The color is like the most beautiful sunset It is
wonderful for you. What more can I say?
6 carrots

pieces. Cut the beet into narrow wedges. Beginning
and ending with the carrot pieces, process the veg-
"^he Juiceman's Power of Juicing 95

CARROT-CABBAGE JUICE
(alkaline drink)
/ find this juice energizing and caiming, both at the

same time. Drink it after a long, hectic day when you
need to relax your nerves — but still have a busy night
ahead.
4 to 5 carrots
I (4-inch) wedge of green cabbage

pieces. Cut the cabbage into narrow wedges. Pro-
cess the vegetables In the juicer.
96 The Recipes
CARROT-CANTALOUPE
COOLER
/ love this combination. It's low in calories, has lots of

beta carotene, and does wonders for the complexion.
4 carrots
About 6 ounces of cantaloupe (approximately
Ve cantaloupe)

pieces. Cut the cataloupe into strips. Process the
carrot pieces and melon, rind and all, in the juicer.
t The Juicemans Powder of Juicing 97

CARROT-CAULIFLOWER-
APPLE-PARSLEY JUICE
The sweet apple makes this vegetable juice particularly

appealing.
4 carrots
2 cauliflower florets with stems
I Golden Delicious or other sweet apple
Handful of parsley

pieces. Slice the cauliflower florets and stems Into
strips, if necessary. narrow
Cut the apple into
wedges. Process the vegetables and apple wedges
in the juicer.
98 The Recipes
CARROT-CUCUMBER
JUICE
(alkaline drink)
This is as soothing as Carrot-Cabbage Juice but has

the added benefit of being naturally cooling because
of the cucumber. Try some after a long, hectic, hot
day.
4 carrots
•A cucumber

pieces. Cut the cucumber Into quarters and cut the
quarters into strips. Process the vegetables in the
juice*".

THE CARROT TOP
Carrot-Beet Juice
(calcium drink)
This brightly colored juice is tops for nutrition.
4 carrots >^
I beet with the greens
Trim the carrots and cut thenn Into 2- to 3-inch

pieces. Cut the beet Into narrow wedges. Process
the vegetables in the juicer.
100 The Recipes 1

CAULIFLOWER QUAFF
Cauliflower-Carrot-Parsley Juice
Couliflower is a good source of potassium and phospho-

rus. Be sure to mix it with carrot juice, as I do here,
to make it easy to digest
4 to 5 cauliflower florets with stems

4 carrots
Handful of parsley
Slice the cauliflower florets and stems, if necessary.

lengths. Process the vegetables in the juicer.

THE CHAMP
Carrot-Apple Juice
This has been my favorite for more than forty years.
I believe it saved my life.
4 carrots
2 apples

pieces. Cut the apples into narrow wedges. Process
the carrot pieces and apple wedges in the juicer.
^> M A; a>.i
J02 The Recipes

CHICAGO WINTER TONIC
Carrot-Beet-Parsley Juice
For vigor, for health, for looking and feeling great, here
is a fabulous drink. Chicago is a high-energy town —
and this is a high-energy juice.
6 carrots
3 sprigs of parsley
Trim the carrots and cut thenn into 2- to 3-inch

pieces. Cut the beet into narrow wedges. Process

CHOLESTEROL-LOWERING
lCKTAIL
Carrot-Apple-Ginger-Parsley Juice
Drinking fresh juices low in calories and devoid of

saturated fat is a good way to get your cholesterol
levels down.
5 carrots
Vi apple
'/2-inch knob of gingerroot
Handful of parsley
Trim the carrots and cut them Into 2- to 3-Inch

pieces. Cut the apple into narrow wedges. Slice the
gingerroot, if necessary. Process the carrot pieces,
apple wedges, ginger, and parsley In the juicer.
104 The Recipes

CRIMSON SONG
Carrot-Beet-Lettuce-Swiss Chard Juice
(alkaline drink)
\A4 make this drink for our sons when we feel they
have not had enough raw salad. Of course, we also
niake sure they get plenty of fiber.
4 carrots
1 beet wjth the greens
7 to 8 lettuce leaves
or
2 to 4 Swiss chard leaves


Carrot-Spinach Juice
(alkaline drink)
It helps with digestion and is packed with vitamins.
Powerful stuff! I recommend you sip this with your
meal.
6 to 7 carrots
Handful of spinach

pieces. Beginning and ending with the carrot pieces,
process the vegetables in the juicer.
106 The Recipes

DIVERTICULA TONIC
Carrot-Cabbage-Apple Juice
Any juice containing cabbage soothes tlie stomach —

as long as it is m/xed with n)ilder juices such as carrot
and apple.
5 carrots
I (3- inch) wedge of green cabbage
•/2 apple
Trinn the carrots and cut them into 2- to 3-inch

pieces. Cut the cabbage and apple narrow into
in the juicer.

EYE BEAUTIFIER JUICE
Carrot-Collard Greens/Carrot-Kale/
Carrot-Mustard Greens/Carrot-Parsley Juice
For dear eyes that don't look red or irritated, try orie
of these juices.
6 carrots
I large handful of collard greens or kale
or mustard greens or parsley

Note: Mustard greens have a potent oil that

can taste very strong. Use thenn only in small
amounts.
108 The Recipes

FENNEL-APPLE JUICE
Growing up in a Yugoslavian household, I ate a lot of

fennel and so have always liked the flavor. This is also
a fine tonic for an upset stonriach.
4 ounces of fennel ( I small or Vi large bulb)

3 apples
Cut the fennel and apples into narrow wedges. Pro-

cess them In the juicer.

FENNEL-BEET-APPLE JUICE
Wonderfully nutritious, this drink bears the distinctive
flavor of fennel. The combination may relieve indigestion

and help soothe an upset stomach.
6 ounces of fennel ( medium bulb)

I
Va beet with the greens

2 apples
Cut the fennel, beet, and apples into narrow

in the juicer.
J JO The Recipe:^
I
GARDEN SALAD JUICE

Carrot-Cabbage-Lettuce Juice
(alkaline drink)
If you tend a vegetable garden, use your own produce

to make this refreshing juice. From the ground to your
sink to your juicer to your body —
that is what callI
satisfying.
4 to 5 carrots
I (3-inch) wedge of green cabbage
Trim the carrots and cut thenn into 2- to 3-inch

pieces. Cut the cabbage into narrow wedges. Pro-
cess the vegetables in the juicer.
The Juiceman's Power of Juicing IJ

GRAYING HAIR REMEDY
Cabbage-Spinach-Carrot Juice
This won*t keep the snow from the roof forever, but
it may help ward off premature graying.
I (3- to 4-inch) wedge of cabbage

Handful of spinach
4 carrots
Cut the cabbage into narrow wedges. Trim the

carrots and cut them into 2- to 3-inch pieces. Pro-
112 The Recipes

5C^-
GREEN POWER
Carrot-Celery-Spinach-Parsley Juice
(calcium drink)
Reap the benefits of these vegetables by drinking them

all together.
4 carrots
2 stalks of celery
Handful of spinach
Handful of parsley

pieces. Cut the celery into 2- to 3-inch pieces. Pro-

HAIR GROWTH AND
HAIR-LOSS PREVENTION I
TONIC
Carrot-Alfalfa Sprout-Lettuce Juice
Having trouble keeping a head of hair? Try this—

full
you'll like it No one knows what really works and what
doesn't But a lot of people have thanked me for this

juice recipe—-and they all had plenty to run a comb
through.
5 to 6 carrots
Handful of alfalfa sprouts
4 lettuce leaves

pieces. Wrap the sprouts in the lettuce leaves to
make neat packages for juicing. Process the vege-
tables in the juicer.
/ 14 The Recipes
HIGH-POTASSIUM DRINK
Carrot-Asparagus-Celery Juice
Potassium, an essential nnineral, n)aintains muscle tis-
sue and may help relieve cramping.
4 carrots
I to 2 stalks of asparagus
I stalk of celery
Trim and cut the carrots, asparagus, and celery into

2- to 3-inch pieces. Process the vegetables in the
juicer.
The Juiceman's Power of Juicing J lb

IDAHO TRAILBLAZER
Potato-Carrot-Apple-Parsley Juice
The potato makes this combination — one of my fc
vorites, as you know — even more healthful.
I (I -inch) slice of potato

4 carrots
1 apple
Handful of parsley
Slice the potato into strips, if necessary. Triin the

carrots and cut them into 2- to 3-inch pieces. Cut
the apple into narrow wedges. Process the vege-
tables and apple wedges in the juicer.
116 The Recipes

JAY'S BEST
Carrot-Apple-Parsley Juice
Very early on I began adding parsley to nny all-tinie'
favorite carrot-apple connbination. I can't speak highly
enough of the result — in our house we drink it almost

every day.
5 carrots
1 apple
Handful of parsley

pieces. Cut the apple into narrow wedges. Process
half the carrot pieces in the juicer. Process the
parsley and then the remaining carrot pieces in the
juicer. Process the apple wedges. Mix well.
The Juicemans Power of Juicing 1 17

11
JAY'S SECRET
Carrot-Celery-Parsley-Garlic Juice
Besides this being one of my longtime favorites, Linda

and I and die boys drink this to fight infections and to
help build our immune systems. You can't beat the

power of garlic!
6 carrots
2 stalks of celery
Handful of parsley
2 cloves of garlic

pieces. Cut the celery into 2- to 3-Inch pieces. Be-
ginning with the garlic, process the vegetables in
the juicer.
118 The Recipes

JAY'S TOMATO COOLER
Tomato-Cucumber-Celery-Lime JUICE
Try t/7/s refresher or) hot summer days when the gar-
den's tomatoes are at their peak. The cucumber is a
natural coolant and mixing it with the other ingredients
is smashing,
I large, ripe tomato

Vi cucumber
I stalk of celery
I small slice of lime
Cut the tomato into narrow wedges. Cut the cu-

cumber into quarters and cut the quarters into
strips. Cut the celery into 2- to 3-inch pieces. Pro-
cess tomato and the vegetables and lime slice In the

juicer.
r'he Juiceman' s Power of Juicing 19

jicama-carrot-parsley|
JUICE
Here's a jicama-based juice that soothes upset stom-

achs and indigestion while providing a good dose of
calcium and phosphorus,
I ( I -inch) slice of jicama

6 to 7 carrots
Handful of parsley
Slice the jicama into strips, if necessary. Trim the

carrots and cut them into 2- to 3-inch pieces. Pro-
120 The Recipes

JICAMA JIG
Jicama-Carrot-Apple-Celery Juice
Try this if you feel a little queasy. You'll feel like danc-
ing! This is great before plane trips, boat cruises, and
roller-coaster rides!
I ( I -inch) slice of jlcama

4 carrots
I apple
I stalk of celery
Slice the jicama Into Trim the

strips, if necessary.
carrots and cut them into 2- to 3-inch pieces. Cut
the apple into narrow wedges. Cut the celery into
2- to 3-inch pieces. Process the vegetables and apple
wedges in the juicer.
The Juiceman's Power cf Juicing 121

LIVER MOVER
Apple-Beet Juice
Because of the rich, red color, our boys have always

beer) fond of this nutritious drink.

3 to 4 apples
Cut the beet and apples into narrow wedges. Pro-

cess them in the juicer.
122 The Recipes

LUNG TONIC
Carrot-Parsley-Potato-Watercress Juice
/ drink this to help clean my lungs of toxins caused by

air pollution. This is so delicious you will be sad when
your glass is empty.
5 carrots
4 sprigs of parsley
lA potato
4 sprigs of watercress
Trim the carrots and cut them Into 2- to 3-inch

pieces. Cut the potato Into narrow wedges. Process
the vegetables In the juicer.

NAIL BEAUTY JUICE
Cucumber-Carrot-Kale-Green Bell
Pepper Juice
The calcium content in tliese vegetables helps keep

nails strong and healthy.
I small cucumber
4 carrots
3 kale leaves
Va green bell pepper
Cut the cucumber into quarters and cut the quar-

ters into strips. Trim the carrots and cut them into
2- to 3-inch pieces. Process the vegetables in the
juicer.
124 The Recipes

PACIFIC PRIZE
Carrot-Cauliflower-Bok Choy Juice
The high-mineral and magnesium content of this en-

hances endurance and stamina. Drink it if you worl<.
out regularly —and even if you don*t! (Bok choy is a
wonderful vegetable tJiat you can usually find at Asian
grocery stores.)
4 carrots
2 to 3 cauliflower florets with stems
Vi leaf of bok choy

pieces. Slice the cauliflower florets and stems into
strips, if necessary. Process the vegetables in the
juicer.
The Juiceman s Power of Juicing

' 1 25
PANCREAS REJUVENATOR
Carrot-Apple-Lettuce-String Bean-Brussels
Sprout juice
\A/hat is good for the pancreas is good for the entire

body. I recon)n)end this juice to everyone.
4 carrots
I apple
3 ounces of string beans
(approximately Va cup)
3 ounces of Brussels sprouts
(approximately 3 to 4 sprouts)

pieces. Process the carrot pieces In the juicer and
set aside.
Cut the apple into narrow wedges. Process the
apple wedges, lettuce leaves, string beans, and
sprouts in the juicer. Combine the juices and mix
well.
126 The Recipes

PICK-ME-UP ENERGY
COCKTAIL
Carrot-Parsley Juice
Our boys drink this to revive their energy. Linda and

I drink it after they have gotten their energy back!
6 carrots
5 sprigs of parsley

pieces. Process the carrot pieces and parsley in the
juicer.

PINEAPPLE-CELERY JUICE
After a long trip this juice always seems to soollie my

nerves. Just the thought of it calms me —and you
should see how relaxed I get after a whole glass.
2 ( I
-inch-thick) pineapple rounds,
preferably organic
2 stalks of celery

the skin. Cut the rounds into strips. Cut the celery
stalks into 2- to 3-inch pieces. Process the pineapple
strips and celery pieces in the juicer.
128 The Recipes

POPEYE'S POP
Carrot-Beet-Spinach Juice
(alkaline drink)
I One serving about 8 ounces
The sailor man munched on spinach for good reason.

This will help you build strength and stamina too.
(Please note: this recipe does not include Olive Oyl.)
4 carrots
I beet with the greens
Large handful of spinach

The Juice man's Power of Juicing J 29

RED PEPPER RINGER
Carrot-Red Bell Pepper-Parsley Juice
The combination of carrots and red bell peppers her-

alds good news for all those interested in providing
their bodies with lots of beta carotene.
4 carrots
2 to 3 strips of red bell pepper
Vi handful of parsley
Trim and cut the carrots into 2- to 3-inch pieces.

Process the vegetables in the juicer.
130 The Recipes

THE RED ROAR
Carrot-Apple-Beet Juice
Linda and I consider this one of the best juices for

flavor and healthfuiness — well worth "roaring** about
The sweeter the apple, the tastier this drink will be.
5 carrots
I apple
Va beet with the greens

pieces. Cut the apple and beet into narrow wedges.
Process the carrot pieces and apple and beet
wedges in the juicer.
The Juicemans Power of Juicing 13 J

SANTA FE SUNSHINE
Jicama-Pear-Apple Juice
Deliciously fruity, this juice shares the tastiness —and

benefits — of apples and pears with those ofjicania.
i i -inch slice of jicama

I pear
I apple
Slice the jicama into strips, if necessary. Cut the

pear and apple into narrow wedges. Process the
jicama and fruit in the juicer.
'32 The Recipes

2ff
SATIN SKIN JUICE

Carrot-Apple-Ginger Juice
This combo is good for colds and nausea, and it also

contributes to smooth, elastic skin. It*s great for a boost
in the morning. And the ginger makes it taste glorious.
A real renaissance juice!
5 carrots
I appie
'/2-inch knob of gingerroot

pieces. Cut the apple into narrow wedges. Slice the
gingerroot, if necessary. Process the carrot pieces,
apple wedges, and ginger in the juicer.

THE SKIN CLEANSER
Carrot-Green Bell Pepper-Kale-Spinach-
Turnip Greens Juice
/ be//eve this juice does more for your skir) than a

dozer) facials. Try it in ail its conibinations.
6 carrots
Vi green bell pepper
Plus
Handful of kale
'A handful of spinach
V2 handful of turnip greens
or
Handful of spinach
V2 handful of kale
Vi handful of turnip greens
or
Handful of turnip greens
Vi handful of kale
Vi handful of spinach
134 The Recipes

^
pieces. Cut the green bell pepper into strips. Pro-
The J u iceman's Power of Juicing 135

SWEET BEET JUICE
Carrot-Apple-Beet-Parsley Juice
Adding parsley to this combination n)akes it even bet-

ter. Don't forget the power of greens. All life on îs
planet comes from the greens!
4 carrots
I apple
Handful of parsley
Trim the carrots and cut them Into 2- to 3-inch

pieces. Cut the apple and beet into narrow wedges.
Process the vegetables and apple wedges in the
juicer.
136 The Recipes

(:fm^^^^(^6
SWEET POTATO MAGIC
Carrot-Sweet Potato Juice
This juice combines two of the best sources of beta

carotene on the face of the earth —and it tastes
terrific!
6 carrots
I ( I -inch) slice of sweet potato

pieces. Process the vegetables in the juicer

WALDORF SALAD JUICE
Apple-Celery Juice
The mixture of apple and celery is one of my longtime

favorite combinations. This is a very healthy and re-
laxing evening drink.
4 apples
2 stalks t celery
Cut the apples into narrov/ wedges. Cut the celery

into 2- to 3-Inch pieces. Process the apple wedges
and celery pieces in the juicer.
138 The Recipes

ZIPPY SPRING TONIC
Pineapple-Radish-Dandelion Greens Juice
This will get you going after a long winter! It is perfect

before you tackle your spring cleaning.
2 ( I -inch-thick) pineapple rounds,

preferably organic
3 radishes
Handful of dandelion greens

the skin. Cut the rounds into strips. Process the
pineapple strips, radishes, and dandelion greens in
the juicer.

5
FRUITS AND VEGETABLES
—AND WHY THEY ARE
SO GOOD FOR YOU
1 here are so many fresh fruits and vegetables on the earth

I cannot begin to cover them all. With modem technology
and improved horticultural practices, new varieties are de-
veloped at an amazing rate. The flip side of this technology
is the overuse of chemicals in the forms of pesticides and
herbicides —toxins that can be harmful to man and beast. I
encourage you to shop at markets and grocers that stock
organic produce if at all possible. The flavor and overall
goodness of the fruit or vegetable is better, although it may
not look as picture-perfect as the produce grown for mass
consumption by megafarmers. Those corporate giants use
deadly chemicals to ensure that their crops are uniformly
sized, ripen when it is most convenient, and do not spoil after
even weeks or months in cold storage.
Organic produce does not keep as long — but since you buy
it in season and often from a local farmer, it is fresher when
you bring it home, and so much better for you and your
family. (Many of the better supermarkets are now setting
aside special sections for organic produce.) There are two
kinds of organic produce: certified organic and transition or-
ganic. Certified organic vegetables and fruits are grown in
soil thathas not been exposed to pesticides for three years
or longer. Transition organic produce is grown by farmers
who are changing their growing methods and halting the use
of sprays and other pesticides but have not yet met the three-
year standard. Organic fruits and vegetables may not have
the same bright color or perfect shape as nonorganic, but that
is nature's way. In this case 1 prefer substance to form.
Beginning with fruits, I list some of my favorite fruits and
vegetables tc juice. With each one I outline its essential health
benefits and provide you with shopping and storing tips. This
is not an exhaustive list and some of your favorites may be
missing, but each fruit and vegetable included here has a
special place in my heart and contributes in its own way to
vigorous health and general well-being. I hope you will try
them ail, and experiment with others. 1 suggest that before
setting out for the market you read the advice 1 give on
organizing fresh produce in the natural kitchen (pages 21 to
22). With few exceptions, which are noted in this chapter,
washing and drying fruits and vegetables right after you get
home is the best way to make sure you will follow the juice
diet. Juicing is so much easier if you are organized, and the
number one way to ensure this organization is to have the
produce clean, dry, and ready the minute you feel the urge
for fresh, frothy juice.
For over a hundred recipes using these fruits and vegeta-
bles, turn to page 32, where you will find delicious, healthful
juices that will start you on the path to a more vigorous life.
FRUITS
As I've stated elsewhere in the book, fruits energize and
leanse the body. For many beginning juicers, fruits are more

fun and pleasant to juice than vegetables. The flavor of apple
or orange juice is familiar; the idea of cantaloupe juice is
appealing. But you will quickly discover that comparing the
apple juice flowing from the juicer to the apple juice you
pour from a jar is akin to comparing a live performance of
the New York Philharmonic to a scratchy recording on an
old seventy-eight.
A word of warning about fruit juices. They are high in
natural sugars and should be consumed sparingly by any-
one who has been advised to limit sugar intake. This may
include people with diabetes, hypoglycemia, hypergly-
cemia, candidiasis, and gout. If you limit sugar intake,
check with your doctor before incorporating fruit juices
into your diet. The common recommendation no more is
than sixteen ounces spread throughout a week. Other rec-

ommendations may include drinking fruit juices only with
meals or diluting them with water. Be sure to follow your
doctor's instructions and monitor your blood glucose
closely.
APPLES. Thought for centuries to have rejuvenation powers,

apples were touted by civilizations in antiquity as diverse as
those of the Norse and Turks. Only thirty varieties were
recorded in ancient Rome, yet today there are more than
fourteen hundred different types of apples. Some of my fa-
vorites are Delicious (easy to digest). Golden Delicious, red
Winesap, Mcintosh, pippin. Granny Smith, Jonathan, and
Rome Beauties.
All these apples are great for juicing and at least two or
three varieties are always available regardless of the time of
year. Apples are a source of pectin, which forms a
terrific
gel to remove toxins from the intestines and at the same time
stimulates peristaltic and bowel activity. The potassium am
phospho nis in app le s help flush t he kidney sând control diges^
142 Fruits and Vegetables

A
tive upsets. The natural sugar in this fruit produces acids that
stimulate saliva flow and digestion. This is why it is wise to
chew an apple well in order to break down the starches,

sugars, and carbohydrates and begin the digestive process.
Eating apples is good for you, no doubt about it, but juicing
them is better.
1 try to eat only organic apples. Often as many as eleven
chemicals are used by apple growers who then wax the fruit
to preserve it further. If I have to eat a waxed apple, I always
peel it. Some growers use a chemical spray called damin-
ozide which penetrates the fruit and cannot be gotten rid of
by any amount of washing. Another dangerous chemical is
Alar, which may be carcinogenic but is being used in lesser
amounts or eliminated altogether since the well-publicized
Y public outcry a few years ago.
I
\ When you buy organic apples, check them for worms. They
/won't harm you but you probably don't want one going
/ through the juicer.' The government allows commercial can-
ners to use a certain percentage of wormy apples in every
I
/ batch of juice they make. This is only one reason I do not
/ recommend bottled or canned apple juice. The canneries also
[
use old, disfigured, rotten fruit. Why should they care? They
filler the juice and then boil it so that the consumer never
actually knows what goes into the juice. It is also difficult to

know how much juice is in a can of apple juice. Regulations
controlling what is printed on labels are becoming stricter but
are not enforced, according to the Center for Science in
still
the Public Interest. That watchdog organization did a survey

a few years ago on more than a dozen commercial juices and
discovered that in many the amount of juice was only about
10 percent. The rest was water and sugar.
If you must buy apple juice, never buy it if you can see
through it. This means it is pasteurized, or cooked, smd then
filtered so that all the helpful enzymes are removed. Buy

instead cloudy-looking juice with sediment on the bottom,
which indicates the juice is unfiltered and so probably contains
more nutrients.
Many people wonder what the difference is between apple
juice and apple cider. Legally, there no hard-and-fast rule

is
delegating which should be labeled what. Often it is a regional

distinction. In apple-growing regions such as the Northwest
and Northeast, growers make fresh apple cider during apple-
picking season. This is often unfiltered and almost always
unpasteurized apple juice pressed from apples the orchards
find too misshapen to sell or that have been grown specifically
for sweet cider. Because it contains no preservatives and is
not pasteurized, the cider ferments in a matter of a week or
so. Health food stores and other vendors sometimes sell what
is called natural apple juice, a product exactly like the apple
cider sold at the local orchard in the autumn. As I already
mentioned, most bottled and canned apple juice on the market
is pasteurized and filtered to make it shelf stable and crystal
clear. Buying and storing: Look for firm, crisp apples with-
out soft spots or bruises. Soft, mealy apples do not juice well.
Rinse the apples in cool water if they are organic or soak
them in a biodegradable produce wash if they are not. Dry
the apples well and store them in the crisper drawer of the
refrigerator. Do not worry too much if you cannot remove
all the wax; peel the most offensive waxed apples and juice
the others so that the skin (and any wax) end up in the pulp
receptacle.
APRICOTS. A Persian poet called these luscious fhiits the

seeds of the sun, and one bite of the small golden orbs explains
why. I love apricots for their flavor but also because of the
potassium and magnesium, two minerals that supply us with
energy, stamina, and endurance. They contain iron for blood
building and silicon for beautiful hair and skin. But it is their

high concentration of beta carotene that makes them stand
out. In the fruit category, only cantaloupe matches apricots
for beta carotene content, and as such apricots are a great
souce of carotenoids, which may help the body prevent can-
cer. If you can find fully tree-ripened apricots, the beta car-
otene has built to its highest level. Buying and storing: Select
apricots that are firm but not rock-hard. The skin should be
orangy-gold with a faint pink blush indicating sweetness,
never green. Store them at room temperature for a few days
or in the refrigerator. Remove the stones before juicing.
BANANAS. Man has been eating these long, slender fruits

without seeds for some four thousand years when they were
first cultivated in India. It makes sense that twelfth-century
Chinese herbal doctors prescribed bananas for convalescence

given their high potassium content which benefits the heart
and the muscular system. Of the soft fruits, bananas are
second only to strawberries when it comes to overall mineral
content.
Because they are so soft, bananas are difficuh if not im-
possible to juice. This is where the blender comes in handy,
asyou can blend a banana with other juices to make smoothies
and nectars. For instance, combine half a banana with apple-
strawberry juice (page 72) or with pineapple-orange juice
(page 61). Buying and storing: Underripe bananas are hard
to digest and should never be eaten. Most bananas are picked
green and often are gassed to ripen. Buy them green, if
possible, which often indicates they have not been gassed.
It's simple to ripen bananas by leaving them at room tem-
perature for a day or two, but for full nutritional impact, put
them and an apple in a paper bag and stow it in a dark, room-
temperature place (under the sink, for instance). The chemical
reactions of the two fruits form a natural gas that ripens the
bananas so that they contain as much potassium as those

permitted to ripen on the tree. This takes only a day or so,
although very green bananas may require as long as three
days. For more than twelve bananas, use two apples.
\ CHERRIES. If we all of cherries every day,

ate a bowlful
we might be a lot healthier. Frankly, would have no trouble
I
doing so, if only this fantastic fruit were in season all year
long. The shiny, dark red to almost black orbs of sweet flavor
are packed with minerals and vitamins and, once the pits are
removed, make wonderful juice. Darker cherries contain
more iron, magnesium, and potassium than lighter ones, and
all are good sources of silicon and provitamin A. There i^
J
so me evidence that black che rry juice helps prevejU^Jhe^
buildu p of plaq ueândjhêlbre fs a deterrent to toothdecjy^
C'hemes are oFlhe sameTamily asâches,âpricots, and
plums, which explains their center pit. Most are available
only in the early summer, peaking in July. Remove the pit
before juicing either by slicing the cherry in half and lifting
it out or by using a cherry pitter, a handy, inexpensive gadget
sold in most housewares stores. Both sweet and sour cherries

are available, and the sweet Bings and Royal Anns are rec-
ommended for juicing. Sour cherries are generally used for
canning. Buying and storing: Unlike peaches and plums,
cherries do not ripen once picked from the tree. Buy plump,
firm cherries with an obvious sheen and good-looking stems,
avoiding any that are rock-hard or, conversely, mushy. Store
them in the refrigerator for two or three days and juice them
as soon as you can. Wash cherries with a gentle, organic
cleanser just before using.
CITRUS FRUITS. Grapefruits, lemons, limes, oranges, and

tangerines are considered semitropical fruits. They share
some universal characteristics, which I will cover before de-
scribing the individual fruits.
As every schoolchild knows, citrus fruits are bursting with
J46 Fruits and Vegetables

vitamin C. When you juice citrus fruits, the vitamin C will
dissipate quickly. Clearly, orange and grapefruit juices should
be drunk within minutes of juicing for optimal benefits. What
about the bottled and concentrated frozen citrus juices in the
*
supermarket? Read the labels carefully; they often say 'vi-
tamin C enriched." You will get some vitamin C if you drink
them, but it is not the original vitamin from the fruit itself
but instead a synthetic vitamin from a test lube.
When you put citrus fruits in the juicer, you can, as with
other fruits, put the seeds and membranes directly in the
hopper. Do not p ut orange, grapefruju or tangerine rinds in
the JuicfiLjrhese arethe onlyTm^ât always must bejgeeled
be fore juicin g as the skin s are difHcuitjo digest and can cause
^roblems^nflie coIo-rectal_area^ For this reasofTTMvise you
againstlhcludingôrahge, tangerine, or grapefruit peel (also
called "zest" in many recipes) in any dish. However^ the
skins of both lemons an d limes are digestible.
As much as I advise'avoidmg the colored^skins of grape-
fruits and oranges, I highly recommend that you eat the white
rind and membranes. Leave these on the fruit when you peel
it for juicing or eating to benefit from the naturally occurring
vitamin C and bioflavonoids — named "vitamin P" by the

late Hungarian Nobelist Dr. Albert Szent-Gyorgyi who dis-
covered vitamin C. Combined with the vitamin C, biofla-
vonoids strengthen capillaries and blood vessels, help the
body fight colds, and increase antiviral, anti-allergy, and anti-
inflammatory activity. Citrus fruits supply a good amount of
provitamin A as well. Buying and storing: Always buy citrus
fruits well ripened. Florida oranges often look slightly green
even when fully ripe; California and Arizona oranges tend to
be bright orange. Unlike some fruits, citrus fruits do not ripen
once they're picked and therefore claims of "tree-ripened
fruit" are meaningless. They should all be tree-ripened. A
citrus fruit should feel heavy, otherwise it might be old and
dried out; and thick skins indicate a lot of skin and pulp and
The Juicenuins Power of Juicing 147

not much juice. For the most juice, buy heavy, thin-skinned
fruits and store them loose in the refrigerator. Remember that
the highest concentration of vitamin C is in the juice.
GRAPEFRUITS. The most flavorful grapefruits are grown

inTexas and Rorida with names such as Star Ruby and Ruby
Red (Texas) and Indian River and Orchid Island (Florida).
Pink grapefruits are sweeter and less acidic than white but
both are great sources of vitamin C, calcium, phosphorus,
and potassium. The acids in the fruit stimulate digestive
juices, and evidence is surfacing suggesting that the agent
that causes the sour flavor of the fruit may help fight certain
cancers. Grapefruit juice also combats colds and reduces the
incidence of gum bleeding. Grapefruits are less acidic than
lemons and, strange as it may sound, are tolerated better than
oranges by many people. Buying and storing: Look for
smooth, thin-skinned, round, heavy fruit with a discernible
sweet fragrance. The fruit should feel springy, not soft, and
be flat at both ends.
LEMONS. Lemons are one of the most beneficial of all citrus

fruits. Their juice is a rich source of bioflavonoids and plays
a major role in ridding the body of toxins. The high citric
acid content means that a little lemon juice goes a long way
and it is best mixed with other juices or with distilled or
mineral water. For those who want to consume lemon juice
daily, I recommend about a half a lemon with eight ounces
of water. Try Jay's World Famous Lemonade (page 56) for
one of the best thirst quenchers —
not to mention natural di-
uretics —
around. Buying and storing: Rough and pebbly
skin indicates low juice content, and any green on the skin
means that the fruit is more acidic than usual. Many lemons
are treated with wax and chemicals, so it is necessary to clean
them with a biodegradable produce wash before storing them
in the refrigerator.

LIMES. Like their close cousin the lemon, limes are a fla-
Limes contain vitamin C, bio-

vorful, tart, subtropical fruit.
flavonoids, and potassium. They are best added to juices in
small amounts or used as a garnish. Try the Fruit Cooler
(page 50) and Honeydew-Lime Juice (page 54) for two de-
licious juices that take full advantage of the langy taste of
this wonderful fruit. Buying and storing: Smooth, heavy
fruit indicate juiciness. Pebbly, rough skins mean the fruit
will be drier and less flavorful. Wash limes with a biode-
gradable produce wash before juicing and store in a cool, not
cold, environment.
ORANGES. Oranges are almost everybody's favorite citrus

fruit. Hardly a person Western world has not had a
in the
glass of orange juice or eaten an orange. But did you know
that as recently as the last century oranges were considered
rare? Some of the first greenhouses in Europe were built to
protect fragile orange trees from frost, which explains the
quaint, old-fashioned term "orangerie." Here in the United
States we grow some of the sweetest oranges in the world,
surpassed only by those from Israel. Florida oranges have
more juice than California fruit. (California varieties such as
Valencia and navel are renowned as eating oranges.)
By law, orange juice sold in cartons and bottles in the
supermarket is pasteurized, a process that kills life-giving
enzymes. As I've already said, because most of the vitamin
C is made, many manufac-
dissipates shortly after the juice
turers add synthetic vitamin C to bolster the content. Still
others add sugar for sweetening.
None of this is necessary if you juice your own oranges.
A glass of fresh orange juice is one of life's delights but —
not in the form you probably imagine. When Mother squeezed
fresh orange juice for Sunday morning breakfast she simply
rotated the halved oranges on a reamer or pressed them in a
squeezer. This is not juicing. It is rubbing tissues against

n^&/m^&/6
membranes and creating what I call orange water. It may
taste terrific but has few of the health benefits of orange juice
made in the juicer.
Five to six oranges yield about a pint of juice. First you
must remove the skin but leave the white pith and membrane.
Cut the oranges into sections and put them through the juicer.
What emerges is a thick, foamy drink with a heavenly creamy
color. It contains almost all of the oranges* food value. The
sweet, delicious juice is rich in vitamin C, B complex, bio-
flavonoids, potassium, zinc, and phosphorus, as well as nat-
ural sugar. Consumed pure, it is a perfect balance of nutrients
that will help protect you from colds, flu, bruising, and heart
disease and strokes. What is more, the nutrients strengthen
your blood vessels and capillaries and give you a better chance
of living a long and healthy life. Buying and storing: As
with other citrus fruits, buy thin-skinned, heavy fruit and
store it in the refrigerator.
TANGERINES. Tangerines and tangelos are classed as man-

darins and are rather like loose-skinned oranges. They have
a higher sugar content, lower free-acid content, and are ex-
cellent sources of vitamin B,. One
small tangerine has more
usable vitamin C than some large oranges. Many people who
have trouble tolerating oranges do well with tangerines. The
nutrients in tangerines help fight certain viral infections and
evidence shows that eating two a day during inclement
weather helps ward off colds.
Tangerines and their sister fruits are available from late
November through early February. Different varieties
abound, with the most popular being satsuma, the sweet and
nearly seedless fruit from Japan; kinnow, which is thin-
skinned and harder to peel than satsuma; and Clementine,
which is larger, deeper-colored, and with coarser skin than
satsumas and kinnows. The fruit called mandarins are small,
deep-orange-colored with pebbly, loose skin which separates

—
easily from the flesh. These are tart, very juicy, and have
lotsof seeds. Tangelos are the largest of this variety, as they
are a hybrid fruit of tangerines and other citrus fruits. The
best are called mineola or red tangelo and are a product of
crossing a tangerine and a grapefruit. Buying and storing:
All members of this family of citrus fruits should be bought
in season, stored at room temperature or in the refrigerator,
and eaten within a week of buying. You can juice them, and
they need to be peeled first, but they are best when you eat
them.
CRANBERRIES. Years ago when I lectured in Florida about

juice therapy, suggested that people sweeten just-made cran-
I
berry juice with just-made apple juice. Soon after that, a

commercial juice company introduced "cranapple" juice. I
guess it does not take long for a good idea to enter the public
and commercial! —
consciousness.
^Drinking fresh cranberry juice is one of the best thin gs for
ôu^The tiny red berries contain quininic acid, belter~known
as quinine, which is a powerful acid capable of penetrating
the villi of the ileum and entering the liver. Once in the liver,
the quinic acid converts to hippuric acid, which helps remove
the purines, urea, uric acid, and toxins from the bladder,
kidneys, prostate, and testicles. This is good news for Amer-
ican men, who face increasing risk of prostate cancer. Cran-
berries also help cleanse and heal the urinary canal, a
reassuring note for the many women who suffer from chronic
urinary tract infections.
There is more about these remarkable berries. Scientists
are currently testing their properties as virus fighters. Visitors
to equatorial regions take quinine pills to protect themselves
against malaria. I find that a glass of fresh cranberry ju ice_
can spmelimes kntx:k out Hu syniptoms overnight achesandT —
pains and all. Anyone susceptible to colds sHou Id drink lot^
of it in the wintertime.
The Juiceman's Power of Juicing 15 J

The trouble with drinking cranberry juice is that the quinine
makes it bitter and with the first sip your mouth puckers up.
The companies that bottle cranberry juice add sugar or other
sweeteners to make it drinkable. But this is unnecessary.
Simply combine the juice with another, sweeter fruit juice
such as apple, pear, or grape.
Cranberries are harvested in cranberry bogs in the North-
east, Northwest, and Great Lakes states. The native American
fruit has changed little in appearance and nutritional value
since the days of the first settlers and is grown and picked in
much the same way as it has been for centuries. Cranberries
ripen in late autumn, which puts them in the stores in No-
vember and December — ^just in time for the holidays. Buying
and storing: Buy cranberries fresh whenever possible, mak-
ing sure you get plump, firm, brightly colored berries. They
generally are sold in twelve-ounce sacks and I recommend
buying as many as you can carry. They freeze well so you
can have delicious, healthful cranberry juice all winter. It is
preferable not to wash cranberries until just before using
them.
GRAPES. The only thing I can imagine more wonderful to

behold than a bowl of ripe, juicy grapes is a glass of fresh
grape juice made with the stem and all. Sweet, nourishing
grapes have been called the food of the gods and man has
praised them since ancient times. Grape seeds were found in
Egyptian tombs and Old Testament Bible stories talk of grape
cultivation.
Today, most table grapes are imported from Central and
South America, although we in the United States grow our
share, as well as plentiful crops of wine and raisin grapes.
There are between forty and fifty grape varieties, ranging in
color from green and white to red and purple. Many are
seedless, all are delicious.

Grapes are rich inpotassium, a mineral that strengthens
the alkaline reserves in the body while helping to stimulate
kidney function and regulate the heartbeat. They are also a
source of iron which builds hemoglobin in the blood. They
stimulate digestive juices, promote action in the bowels,
cleanse the liver, and eliminate uric acid from the body. What
is more, they soothe the nervous system as few other fruits
do. In France, many people eat nothing but grapes during

their season as a natural way to cleanse and establish an
alkaline-acid balance in the body. Some studies point to a
lower incidence of cancer in the regions of France where the^
grape mono-diet is practiced yearly.
If you are diabetic, hyperglycemic, hypoglycemic, or have
another blood sugar problem, you should avoid grapes and
grape juice, as their high sugar content is not good for anyone
with abnormal blood sugar levels. Conversely, this natural
sweetness is what makes them so appealing to children and
adults alike.
If the grape juice you make is too sweet — and believe it
or not, might be
it —add a little lemon juice to smooth it out.
Mix it with other fruit juices or drink it straight. Buying and
storing: If possible buy organic grapes. Grapes are among
the most oversprayed of all fruits, sometimes being host to
as many as forty-three different pesticides and chemicals. I
—
buy only organic grapes for my sons nothing is too good
for them, even if the grapes cost as much as five dollars a
pound. Grapes should be fresh, plump, firm to the touch, and
well colored. If buying green grapes, look for a slightly yel-
low cast; red and purple grapes ought to be deeply colored
throughout. The grapes should clearly "bloom," which is
determined by a faint powdery appearance. When you pick
up the bunch, few grapes should fall off or be leaking, shiny,
or mushy. The stems should be green and alive-looking.
Dried-up, brown stems indicate old grapes.
The Juice man's Power of Juicing 153

Wash grapes well and when they are dry, store them in
the refrigerator where they will keep for a week or more.
One of my favorite recipes is called Christmas Cocktail, a
heavenly combination of apple, grape, and lemon (page 42).
Other than in fruit juice mixtures, grapes and grape juice
should be consumed by themselves and not when other food
is eaten so you can benefit from their full nutritional goodness.
KIWIFRUITS. The kiwifruit was developed in New Zealand

from a smaller, less tasty fruit, the Chinese gooseberry. So
pleased were the New Zealand farmers with their creation,
they named the fruit after their country's flightless national
bird, the kiwi. Nowadays, kiwis are grown in California and
because our growing season is at the opposite time of year
from that "down under," the California crop dovetails nicely
with the New Zealand imports so that kiwifruits are available
all year long. This is excellent news since kiwis are rich in
vitamin C and very juicy. The outside of the small, oval fruit
is brown and fuzzy; inside the flesh is sherbet green with
edible jet-black seeds. The flavor of kiwi has been compared
to a combination of strawberries and pineapples. Cut the
unpeeled fruit into pieces and juice them. Fantastic! I espe-
cially like to combine grape and kiwifruit juices in equal
measure. Buying and storing: Buy firm kiwis that give
slightly when pressed. They should not be rock-hard. Store
them in the refrigerator, where they will keep for more than
a week.
MANGOES. More of the world's population recognizes a

mango than recognizes an apple. This fact, once grasped,
should help you understand why there are so many varieties
of the fruit. Mangoes are grown in Asia, South and Central
America, the Caribbean, and Florida and California. They
are among the most succulent and delicious fruits on the
planet —although if you are unfortunate enough to get a poor

specimen, you might disagree as a taste resembling turpentine
fills your mouth. But keep looking and tasting. Most mangoes
are sweet and wonderful and make flavorful additions to any

number of juices. What is more, they are rich in beta carotene,
t potassium, vitamin C, and pantothenic acid, part of the B
complex Be sure to peel mangoes and remove the large inside
.
pit before juicing. Buying and storing: Mangoes come in
j|
ail sizes, although I prefer the larger varieties which often
are juiciest. Haitian and Central American mangoes are in
H the markets as early as January, with the Florida crop taking
! over in the summer. The smooth skins are yellowish green,
sometimes with a rosy hue. Ripe fruit yields slightly when
pressed, as an avocado does, and the stem end should have
abundant sweet fragrance. If there is no aroma, there is prob-
ably flavor. Avoid fruit that is bruised, too hard or too
little
soft, and smells of fermentation. Because mangoes are trop-

they do not do too well in the refrigerator, although
ical fruits,
once may be cut up and stored there for a day or
ripe, they
two. Let mangoes sit at room temperature for a day or so to
ripen fully and then juice or eat the luscious fruit.
MELONS. All melons make delicious, creamy, energy-

boosting juices. Their root systems reach deep into the nu-
trient-rich soil and pull water from far below the surface into
these incredibly nutritious fruits. This renders all melons with
a high density of nutrients in relation to their caloric count.
i urge you to eat melon and to drink melon juice by itself.
On television and during seminars I will often say, '*Eat

melons alone or leave them alone," meaning that for their
full food value, they should be digested without interference
from other foods. Melons are excellent tonics and help with
elimination of waste from the body. Because of their diuretic
properties they are good for kidney problems.
When you juice melon you get much more than help with
elimination. Juicing extracts valuable vitamins and minerals
The JuicemarCs Power of Juicing 155

—
from the rind so that instead of getting about 5 percent of the

melon's nutritional benefits, you get 95 percent. That's quite
a difference! For instance, from the green rind of a water-
melon, we get chlorophyll, provitamin A, protein, and po-
tassium. From the juice of the white inner rind, which will
give you a stomachache if you attempt to eat it, we get zinc,
more potassium, iodine, and vitally important nucleic acids
and enzymes that aid with digestion.
CANTALOUPES. Tou may not realize it but cantaloupe

heads t"Ti5*dKnt^1He most nutritious fruit. I have long touted
the amazing properties of these melons and my beliefs were
confirmed by a list of fruits grouped by nutritional value
compiled by the Center for Science in the Public Interest, a
privately funded consumer health advocacy organization.
After cantaloupe, watermelon comes in at a close second
followed by oranges, strawberries, grapefruit, pineapples,
tangerines, and peaches. Plums bring up the rear.
Cantaloupe is high in provitamin Aand vitamin C as well
as myoinositol, a lipid that relieves anxiety and insomnia and
helps prevent hardening of the arteries. It contains the largest
amount of digestive enzymes of any fruit, surpassing papayas
and mangoes. Fmally, these marvelous melons are recom-
mended by the American Cancer Society as healthful agents
in the battle against intestinal cancer and melanoma.
Cantaloupes are inseason all summer long and into the
fall. Eat as many as you can. An average-size melon contains
only 100 to 1 10 calories, but the important density of nutrients
per calorie is phenomenal. When you juice a cantaloupe, rind
and all, you are getting nearly 100 percent of its food value
as opposed to 5 percent when you eat just the orange flesh.
Buying and storing: Buy melons that have a smooth stem
end with liny cracks. The skin should be covered in netting
and the melon should smell sweet. Keep them in the refrig-
erator if ripe, at room temperature if still a little firm.

HONEY DEWS. White-colored and smooth-skinned, hon-
eydew melons have beautiful light green, juicy flesh with a
delicate, sweet flavor. Honeydew is a good source of vitamins
C and provitamin A and potassium, zinc, and valuable diges-
tive enzymes. Buying and storing: Look for melons with
skins that are covered with a lightly patched netting and that
have a discernible honey aroma. The melons that weigh about
five pounds, have creamy yellow stem ends that give ever so
slightly when pressed, are bound to be the sweetest, best-
tasting. Avoid melons that are as hard as bowling balls. They
will be just as hard inside and, because they were picked too
early, will never ripen. Store honeydew at room temperature
if you plan to eat it soon, or refrigerate it for a few days. Try
honeydew juice with just a splash of lime (provided by juicing

a slice of the citrus fruit).
WATERMELONS. When you understand the benefits of

watermelon juice you can fully appreciate what I call the
**juice advantage." Watermelon rind, both the green and
white parts, is exceptionally nutritious, as 1 have said. Both
are full of provitamin A, potassium, and zinc. Zinc fights
impotency. It strengthens our bodies so that they are less
susceptible to hernias and it cleanses the urogenital canal, as
well as the kidneys and bladder while contributing to a healthy
prostate. Watermelon is *'tied" for the number one diuretic
in the fruit world, close to cranberries. The juice advantage
1 mentioned becomes even more apparent when you realize
that the watermelon rind releases a free-radical scavenger that

re-oxygenates cells, reverses the peroxide emission dying
cells put forth, and effectively acts as an anti-aging agent.
I eat watermelon as often as I can. The sweet red flesh
provides me with great mineral and tissue salts, needed fiber,

and tastes wonderful on a hot day. But because 95 percent
of the food value is in the rind, 1 juice this delicious fruit far
more often than I eat it. Once you taste watermelon juice you

will agree that it is Buying
the greatest thirst quencher around.
and storing: Thumpwatermelons with your fingers to de-
termine if they sound hollow and are therefore ripe. The skins,
either green or green-and- white striped, should be dull rather
than shiny and when you scratch them gently with your fin-
gernails the green should come off easily. A wholesale grocer
once told me to look for bee bites (stings) on the skin, those
irregular markings indicating that bees have found the melon
delightfully sweet. Some people also suggest checking the
underbelly where the melon rested on the ground, as a pale
color means the melon is ''sweet and ready to eat." Or to
juice. Store watermelons in a cool room or refrigerate if cut
PAPAYAS. 'Who can say the name of this fruit without

^Rmkjng'o/ ilie tropics? In the imaginary belt that circles the
globe below the Tropic of Cancer, papayas proliferate and
people living there can pluck the fruit when perfectly ripe
and enjoy them daily. We are not as lucky in most of the
United States, but as shipping technology improves, we are
seeing more and more papayas in the markets, some tasting
nearly as delicious as the ripe fruit available in tropical cli-
mates. Most papayas sold in this country come from Hawaii
and are round, green-yellow fruit weighing less than a pound.
When cut open, the papaya is filled with juicy, soft flesh
encircling a cluster of shiny, black, edible seeds.
Papayas make fine-tasting juice. The fruit is a good source
of beta carotene, potassium, calcium, and vitamin C. Eaten
rather than juiced, papmyas are an excellent source of fiber.
Thefruit also contains the enzyme papain, which helps us
^^^^rotemrTn papauririised commercially to ten-
fact,
derize meaf.'Buying and storing: Try to buy fruit with some
yellowing, which indicates that the papaya is approaching
ripeness. Ripe fruit yields similariy to a mango or an avocado

and should be stored in the refrigerator for only a few days.
Unripe fruit will soften when left at room temperature for a
day or two. Lightly speckled or spotted fruit tends to be more
flavorful than more perfect-looking papayas, although this
does not include rotten spots or obvious bruises. Be sure to
peel the fruit before juicing.
GPEARS. I c ount pears amon ^ the most delicious and sensuous

of truiis. Tlie sweetness^f a perfectly ripe pear is unsur-
passed; the round shape and subtle shadings of green, yellow,
brown, and rose have made pears a favorite with waterco-
lorists and other artists for centuries. I can think of few better
places to make use of this grand fruit than in the juicer.
Because it is so thick and sweet, pear juice needs to be diluted
with another juice, usually apple.
Pears are high in vitamin B, (thiamine), an important part
of the B complex contributing to a healthy heart and a high
energy level. They also are good sources of vitamin B2 (ri-
boflavin), B3 (niacin), and folic acid, all important compo-
nents of the Bcomplex that contribute to overall /
Ciu^diovascular health, even blood pressure, and physical per-
formance. Pears contain a good dose of vitamin C and the
minerals phosphorus, potassium, and calcium. Their sweet-
ness is supplied in large part by levulose, a fruit sugar more
asily tolerated by diabetics than others.
Even more than apples, pears are a first-rate source of/
pectin, an important aid in digestion and cleansing the body
of toxins and other waste while stimulating peristaltic and
bowel activity. As such, they are a good fruit to eat ~~ to curb
constipation an'o improve Qigestion. ,
While pears have been cultivated for hundreds of years,
only a handful of varieties are available in the everyday mar-
ket. These include Bosc, Anjou, Bartlett, and Comice. Bosc
pears are tan to brown and have a long, tapered neck. Their

flesh is not as juicy as that of other pears. Anjous, readily
available in the winter, have yellow-green skin and an oval
shape and the blandest flavor of all pears. The most popular
summer-into-fall pears are Bartletts with their bright yellow
skin and sweet juiciness. I think Cornice are the best-tasting
pears — sweet, juicy, fuller, and rounder than the others with
a mottled green skin that camouflages glorious flavor. Cornice
are available in the late fail through Christmas. Buying and
storing: For eating, pears should feel slightly soft when
pressed at the stem end. For juicing, the stem end must be
firm without any give. Soft, ripe pears may clog the juicer.
The juice of firm, hard (but not unripe) pears is as clear as
apple juice, but even so the flesh is softer than other fruits
and therefore I suggest juicing pears with firmer fruit, such
as apple, beginning and ending with the firm fruit. This will
ensure that the pear does not just turn to mush.
It is always a good idea to buy firm pears, as ripe ones
may be bruised by other shoppers before you buy them. If

you plan to eat the pears, store them at room temperature for
a few days to soften and ripen. îBe^;sfor juic ing are best kept
in the refrigerator for up to a week.
PINEAPPLES. With the first sip of fresh pineapple juice

we are transported to a balmy, sun-kissed island where the
trade winds rustle the palm fronds and gentle waves lap white
crescent beaches. Drinking fresh pineapple juice does far
more than remind us of the tropics, however. It is a fantastic
source of the minerals potassium, chlorine, sodium, phos-
phorus, magnesium, sulfur, calcium, iron, and iodine. It is
also rich in provitamin A, the B complex, and vitamin C.
Too, it is a great source of bromelain, an enzyme that helps
with digestion. If you eat animal products, even eggs, drink
a glass j)f pineapple, juice about thirty minutes after eatfng;
ê bromelain breaks down protein to amino acids so your

digestion is eased. Bromelain also soothes the throat and often
cures laryngitis^
remember once when I was at Caesars Palace in Las
Vegas and the performer scheduled to go onstage that evening
had His bodyguard was an old buddy of mine from
laryngitis.
the days we played football at USC together. Knowing I was
around, he asked my help. I suggested that the singer drink
fresh pineapple juice all day long. By show time his voice
was in fine form.
To prepare pineapple for juicing, after washing, scrubbing,
and rinsing, lay the fruit on its side on a cutting board. First,
twist off the spiny leaves on top and discard them. Next, cut
the pineapple into 1 -inch-thick rounds and then into strips.
Absolutely leave the outside skin (if the fruit is organically
grown) and inside core on the flesh. Juicing the entire fruit
provides optimal nutrition. I juice pineapple every day of my
life, mixing it in equal amounts with grapefruit juice. This
is my morning drink and relieves the aches and pains caused
by those old football injuries as nothing else can. Buying

and storing: Buy pineapples with fresh, clean appearances,
that are plump and large, feel heavy, and have leaves that
pull out easily. The fruit should be a dark golden color and
smell strongly of sweet pineapple. Because we think of pine-
apple as tropical, we may associate it with wintertime. It is
true you can get nice, juicy fruit in the winter, but summer
pineapples are the best. Even in Hawaii, the summer sun is
strongest. Many pineapples in the markets are labeled "jet
fresh" or "jet shipped" and have been flown from the pine-
apple fields just a day or two before you buy them. These
cost more than other ones but are far fresher. Other pineapples
are shipped by sea and then overland in refrigerated containers
and may be several months old. Pineapples do not ripen once
they are picked and old fruit can be woody and dry.
Pineapples should be kept at room temperature rather than

in the refrigerator. If you cut one open and do not use all the
flesh, trim it and store the juicy flesh in a glass container in
the refrigerator. Eat or juice it as soon as you can.
STRAWBERRIES. good for you, but straw-

All berries are
berries are the very best. The most apt way I can describe
the flavor of freshly picked strawberries is that they taste of
warm sunshine. Allowed to ripen naturally they are a fantastic

source of vitamin C and natural sugars that cleanse the system.
Strawberries are high in potassium and iron, which is good
for strengthening the blood. The sodium content makes them
a valuable tonic for nerves and for keeping glands healthy,
which explains why they are considered "youth" food. If
you break out in hives when you eat strawberries, you might
be reacting to ones that are not fully ripe. Consult your doctor
about whether you should try berries that you know are left
on the plants until fully ripe.
WhatI value most in strawberries is the presence of ellagic
acid, which reduces and often neutralizes the damaging ef-

fects of the carcinogen PAH found in cigarette smoke. If you
find yourself in a room with a smoker —
or if you are a smoker
yourself —
pop a few strawberries in your mouth during the
time you must endure the smoke. Ellagic acid has been shown
(in a study by Dr. Paul La Chance of Rutgers University) to
dissolve the PAH. This is almost more important for non-
smokers than smokers, as breathing secondhand smoke is as
harmful, or perhaps more harmful, as smoking cigarettes.
Drinking strawberry juice is a terrific way to get the full
benefits of these marvelous berries. Because the juice is quite
thick, you might want to mix
with other juices to thin it.
it
For instance, try it with grape (page 74) or pineapple juice

(page 55). Buying and storing: Buy the freshest strawberries
you can. If you live near a farm that grows them you can
often pick your own during their early-summer season so that

you are assured of sweet, juicy, sun-ripened berries. The
longer they stay on the plant, the more vitamin C they
contain —
and the better they taste. Irrigated berries from the
huge commercial farms in California and other agricultural
states are less tasty than those grown on small farms but
nevertheless are a good choice for regular juicing. You cannot
beat the flavor of strawberries.
Select red, firm, fragrant berries with a slight shine and
with the little green cap still attached. Wash them in cold
water and dry them stem side down on absorbent paper or
cloth towels. When they are dry, store the strawberries loosely
in an open paper bag in the refrigerator for a few days.
VEGETABLES
Before beginning my discussion of vegetables, I want to reit-
erate three points:
First, I tend to be a vegetarian when I juice, a fruitarian
when I eat. This does not mean
do not enjoy fresh, frothy
I
fruit juices made from have described. Absolutely

the fruits I
not. I drink an average of two glasses of fruit juice a day,

but drink four glasses of vegetable juice a day. I believe
I
vegetable juice is essential for robust health. Nutrients sup-

plied by vegetables are the body builders, and ingesting them
in concentrated form as juice — —
ensures strong, healthy bod-
ies free of a myriad of aches, pains, and more serious com-
plaints experienced by those not eating healthfully.
However, there are some people who should take care when
incorporating juice into their diet. Anyone prone to kidney
stones should eliminate juices made from high-oxalate foods
such as spinach, beets, and coUard greens.

Second, I urge you to "chew" vegetable juice. This may
sound contradictory, but as I explained earlier, you receive
the most benefits from fresh vegetable juice if you swirl it
around in your mouth for thirty to sixty seconds before swal-
lowing. As the juice warms to body temperature in the mouth,
it becomes sweeter-tasting. More important, the warm juice
stimulates and mixes with a digestive enzyme in the saliva
called ptyalin. This process accelerates digestion and ultimate
absorption.
Third, because of their concentrated nutrients, never drink
green juices alone. Green juices are derived from leafy, ob-
viously green vegetables such as lettuce, cabbage, broccoli,
greens (mustard, collard, etc.). and spinach. The juice is too
potent for the body to handle and, while not causing lasting
damage, may result in light-headedness and abnormal bowel
movements for a day or two. When you juice green vege-
tables, make sure only about a quarter of the glass contains
green juice. Fill it the rest of the way with carrot-celery-apple
juice or a similar combination.
ASPARAGUS. Most plentiful in the early spring, asparagus

is much of the year. Buy it whenever
increasingly available
you can, knowing that it is most beneficial when in season
and therefore freshest. Asparagus is pricey because cultiva-
tion is labor-intensive —
if you have ever tried to grow it in
the garden you know that it takes at least three years to

establish a bed and thereafter the raised beds require watchful
care. Even grows along grassy tracks and
so, wild asparagus
is a favorite of spring foragers here and in Europe.
The most valuable nutrient in asparagus is the amino acid

asparagine, the properties of which are largely destroyed by
cooking. Asparagine stimulates the kidneys, is a powerful
diuretic and blood purifier, and helps the bowels. It also
soothes the nervous system. It is asparagine that causes many

asparagus eaters' urine to turn dark and develop a strong odor.
These symptoms are harmless and pass in a matter of hours.
Asparagus is also a valuable source of beta carotene, vitamins
B, and C, bioflavonoids, and potassium. Bioflavonoids work
in tandem with vitamin C to strengthen capillaries and reduce
the incidence of bleeding gums and related disorders. Buying
and storing: Both thick- and thin-stalked asparagus is good
for you. Either should be bright green and brittle with firm,
tight tips. Asparagus keeps for only a few days in the refrig-
erator. Because it is a green juice, mix it with carrots and
celery (page 115).
BEETS. It is no coincidence that ruby-red beets are beneficial

to the blood. Old-time raw foodists and herbalists have long
known that the color or shape of a fruit or vegetable often
conveys its heathful properties. Beets contain iron, calcium,
sulfur, potassium, and chlorine. They also are a source of
beta carotene and vitamin C. Their rich mineral makeup con-
tributes directly to the well-being of the liver and gall bladder
while building up blood corpuscles and cells and stimulating
the activity of the lymph glands. Beets emulsify bile and flush
the kidneys and bladder. Beet greens are rich in carotenoids
which help prevent certain types of cancer. They also contain
manganese, which combines with iron to feed the liver and
red corpuscles. This vital mineral contributes to normal brain
functions, reproductive functions, bone structure, and normal
glucose metabolism.
Beet juice is potent stuff. Never drink it solo. Always dilute
it with a milder juice such as apple (page 122), carrot (page
100), or cucumber (page 99). The juice of half a small beet

is all that should be mixed with the juice of four apples. Pure
beet juice — from the bulb or the greens —

may temporarily
paralyze your vocal cords, cause you to break out in hives,
increase your heart rate, and give you alternating chills and
The Juiceman's Hower of Juicing 165

—
fever. Buying and storing: Look for smooth, firm beets. Soft
or shriveled beets may be woody and tough. I try to buy
small beets, as they tend to be young and tender. Store them
in the refrigerator or a cool room such as an unheated pantry
or cellar.
BELL PEPPERS. Mild-tasting bell peppers may be green,

red, yellow, or nearly black. Indigenous to South and Central
America, they were introduced by the Spaniards to Europe
along with two other members of the nightshade family
tomatoes and potatoes — where their slightly sharp yet sweet
flavor made peppers a favorite of Mediterranean cuisines.
The most common bell peppers are green, readily available
at supermarkets all year long. Red bell peppers are green
peppers allowed to ripen on the vine
tinue to ripen once picked — — peppers do not con-
and are much sweeter than green
peppers. Yellow and black peppers are special varieties with
sweet flavor and high price tags.
All peppers are good sources of beta carotene and vitamin
C, Red peppers contain more vitamin C than less mature
green peppers. Peppers also contain a good bit of silicon and
so are beneficial in reducing swelling caused by tendinitis
and very good for the skin, hair, and nails. Read the section
on cucumbers for more information on the wonders of this
mineral.
Bell peppers add a very distinct and dominant flavor to
juices and I recommend using only a quarter of a medium-
sized pepper for juicing with another vegetable such as carrots

(page 130) or greens (page 134). The pepper is a terrific
flavor booster and since it is a green juice, it must be mixed
with other juices. Buying and storing: Buy firm, smooth-
skinned peppers. If they are very shiny, they probably are
waxed and should be avoided. Organic peppers may not have
the perfect bell shape that gives the vegetable its name but
J66 Fruits and Vegetables

are much better for you than nonorganic. Store peppers in
the refrigerator.
BROCCOLI. This green vegetable has an abundance of beta

carotene and is thus one of the best foods you can eat or
drink. Beta carotene is a powerful cancer fighter. As one of
the most common and best-tasting cruciferous vegetables,
broccoli is American Cancer Society suggests
a vegetable the
we week, stating that cruciferous vege-
eat several times a
tables *' might reduce the incidence of colon, stomach and
esophageal cancers."
Beta carotene is not the only good thing about broccoli.
The inexpensive and easily available vegetable is full of vi-
tamins B, and C and has high amounts of calcium, sulfur,
potassium, and traces of selenium (see the discussion of cab-
bage to learn the value of this important trace element). Plus,
the National Cancer Institute recently identified a substance
in broccoli called indol-3 carbonal that seems to emulsify
estrogen in women and may reduce the risk of breast cancer.
Mix broccoli juice with carrot (pase 93) and apple juice (page
91).
The American Cancer Society urges you to eat broccoli.
1 also suggest you juice it and related vegetables as often as
you can. If you eat it, eat it raw for fuller benefit of its valuable
nutrients and fiber, even though it will not provide you with
the same concentration of beta carotene, vitamins, and min-
erals that juicing will. You can consume far more in a single
serving when you juice and will reap the benefits sooner.
Buying and storing: Select heads with tightly clustered tops
and no yellow florets. The stalks, which should be juiced
right along with the clustered tops, should be firm with nice
green leaves. Old broccoli has limp, woody stalks.
BRUSSELS SPROUTS. These heads of tightly

tiny
wrapped leaves are the aristocrats of the cabbage family. But

regardless of their elegance, Brussels sprouts are often ma-
ligned rather than being touted as one of the most nutritious
foods you can eat.
Brussels sprouts are cruciferous vegetables similar in nu-
tritional composition to broccoli (see the broccoli section).
They contain a first-rate supply of vitamin C and calcium,
sulfur and potassium. Their provitamin A content is slightly
lower than that of broccoli, but their protein content is higher.
The combination of Brussels sprouts and string bean juice
is a magnificent one. This drink can be beneficial for some
diabetics and hypoglycemics. I am not advising that, if you

are diabetic or hypoclycemic, you ignore your doctor's advice
and your medication. But I am suggesting that you check
with your doctor and then try adding Brussels sprout-string
bean juice to your diet. These are both green juices and must
be combined with other vegetable juices to make them pal-
atable. 1 mix them with carrot and apple, sometimes adding
a little parsley and lettuce (page 126). Buying and storing:
Buy fresh Brussels sprouts, which are best in the late fall,
when they are in season. The leaves should be dull green
with no fading, yellowing, or wilting. The sprouts should not
smell strong. Sometimes you can buy Brussels sprouts still
attached to the stalk; do this if possible as this indicates
freshness. Store Brussels sprouts in plastic bags in the re-
frigerator. Do not wash them until just before juicing.
CABBAGE. Another cruciferous vegetable, cabbage is often

overlooked by the modem homemaker or thought of only as
the base for fattening, oily coleslaw or the slippery accom-
paniment to dried-out corned beef. When I was growing up
in San Pedro, California, near the Los Angeles harbor, we
ate cooked cabbage several times a week, as we were poor
along with everyone else during the 1930s Depression. My
Yugoslavian parents grew masses of cabbage in our tiny gar-

den patch, along with other vegetables familiar to them. My
mother boiled cabbage with oil, herbs, and garlic for an
inexpensive (actually dirt cheap!) dish called cupussa, and
while I now know that we were getting very little nourishment
from the overcooked vegetable, it did fill our stomachs. But
how can 1 forget the horrendous, sulfurous smell of the cook-
ing cabbage? Boiled or steamed cabbage loses a portion of
the vegetable's vitamins and minerals and what is left is
inorganic sulfur. The dead sulfur settles in the pockets of the
stomach and often causes extreme gastric distress.
Later I discovered the power of juicing and found that the
staple of my childhood was a valuable vegetable for my diet.
Cabbage is a good source of beta carotene, vitamin C, sulfur,
and if grown in mineral-rich soil, selenium, a trace element
that plays a big role as a cancer-fighting agent as well as
protecting against heart disease and inflammatory conditions
such as arthritis. Selenium, considered an anti-aging mineral,
promotes healthy-looking skin and increases male potency.
Cabbage also is inundated with the amino acid glutamine.
I had an interesting experience with this amino acid in the
late 1940s when Dr. Garnet Cheney, who at that time headed
the Cancer Division of Stanford Medical School in Palo Alto,
California, invited me to instruct him and other doctors on
the proper way to juice. Dr. Cheney was in the process of
researching the value of glutamine in healing stomach ulcers.
He theorized that stomach ulcers might be precursors to colo-
rectal cancer. Working with sixty-five volunteers, all of whom
suffered from stomach ulcers, we began intensive cabbage
juice therapy. Each subject drank a quart of cabbage juice a
day. Because the concentrated juice resulted in so much gas-
tric upset, we changed the formula to cabbage-celery-carrot
juice.Within three weeks, all but two of the patients were
healed and the two holdouts had only minimal symptoms.
Today research is under way investigating this amino acid's

role in relieving or curing extreme colitis and curbing alcohol
cravings. Buying and storing: Buy only cabbage heads that
look healthy on the outside. Worm-eaten, decaying outer
leaves indicate that the entire head may be infested with
worms at worst, or at least is not fresh. Also, because the
outer leaves contain many nutrients, it is counterproductive
to have to discard them. 1 keep cabbage in the refrigerator
for a week or longer. It also will keep in a cool, unhealed
room during the winter for several days. To make it palatable,
I always mix cabbage juice with other juices, usually carrot
or apple.
CARROTS. What would I do without carrot juice? Along

with apple juice, it is the most versatile of juices, combining
well with and sweetening a host of others. Sweet, delicious
carrot juice is brightly colored and easy to digest. Children
like it as much as fruit juice and seem nearly always ready
to drink a glassful. Linda and I generally stock fifty pounds
of organic carrots every two weeks, storing this huge cache
in a refrigerator in our garage. Believe me, the carrots dis-
appear in that two-week period as both of us and our two
sons down carrot juice with ferocious frequency.
Once you begin juicing you will find carrot juice becoming
an integral part of your diet. Carrots are a terrific source of
provitamin A (beta carotene) —an eight-ounce glass has about
20,000 milligrams of this nutrient. If you ingest vitamin A
supplements (fish oil), your body can store too much and
toxicity can occur. When you consume provitamin A from
vegetables, overdosing is impossible. If your skin becomes
slightly orange due to excessive carrot juice intake, do not
be alarmed. This is harmless. A pound of carrots also contains
about 30 milligrams of vitamin C, as well as most of the B
complex. Besides calcium and iron, carrots contain the min-
erals potassium, sodium, and phosphorus.

The complex carbohydrates in carrots give the body energy.
is also easy to digest. Its therapeutic effect on
Carrot juice
the liver cannot be overlooked as it assists the organ to release
bile and excess cholesterol. Alkaline minerals in carrots

soothe and tone the intestinal walls while protecting the entire
nervous system. To me all of this adds up to make carrot
juice the most balanced of ail vegetable juices.
I drink lots of carrot juice, alone and mixed with other
juices. It helps protect the skin against sunburn, a bonus for

those of us who enjoy being outside in good weather. So
beneficial has carrot juice been shown to be, I have heard
that on nearly every comer of every commercial street in
Israel you can buy carrot juice. People drink it for its delicious
taste and because of its preventitive properties.
Once when I was making a television appearance for an
NBC station, I met a man named David Lebowitz who asked
me for a glass of carrot juice. He walked with a cane and
stooped but otherwise seemed in good health. He told me
that six years earlier he had been crippled by the onset of
multiple sclerosis. Blind and paralyzed, he lay in bed trying
to accept his fate. He lost his job as head of production at
the television station, but he most missed playing with his
young son. After two years, some friends finally took him
to a spa in Baden-Baden, Germany, where he went on a
carrot juice diet. His vision returned and he walked again.
Nowadays, he works at the TV station feeding the telepromp-
ter, drives, reads, walks, and generally enjoys his family and
his life. I view Mr. Lebowitz^s story as a testimony to the
power of carrot juice. Buying and storing: Buy firm, smooth
carrots without cracks and bruises or small white roots. A
thick mass of new sprouts or leaves at the stem end may
indicate woody cores, as will diameters of more than one and
a half inches. The brighter the color, the sweeter the carrot.
Keep carrots in the refrigerator for up to two weeks. Non-
The Juiceman's Power of Juicing 1 71

organically grown carrots should be cleaned well and trimmed
at thetop and the stem end by about a half inch. Pesticides
concentrate in the stem end. Even if the carrots are dirty, do
not peel them. A great portion of the food value lies just
below the peel and scraping off the skin removes it. Instead,
scrub the carrots under running water with a gentle scouring
brush. Organically grown carrots need only to be rinsed be-
fore juicing. You don't have to trim them at all.
CAULIFLOWER. Mark Twain called cauliflower "cabbage

with a college education" and certainly the snowy white
vegetable has many of the same nutritional benefits as cab-
bage. This crucifer has been grown in home vegetable gardens
for centuries but was not harvested commercially until the
1920s when twentieth-century agriculture determined ways
to cultivate the sensitive plant in the cool temperatures it
prefers.
Cauliflower is a source of phosphorus and potassium. It
contains indoI-3 carbonal, which researchers are beginning
to believe may help protect women against breast cancer.
Cooked cauliflower can cause unpleasant indigestion, and
even raw can be difficult to digest. When I juice it, I usually
combine it with carrots and parsley or with apple (pages 101
and 98). Buying and storing: Look for compact, firm heads
of cauliflower with uniform pale-ivory-to-white color. The
head should be surrounded by light green leaves. Avoid veg-
etables with brown spots or signs of mildew. Store cauliflower
in the refrigerator or, if you will juice it in a day or two, a
^1 pantry or cellar.
LERY.jThis familiar, common, green stalk vegetable
packs*?rp6werhouse of life-giving nutrition. Celery juice is
the best juice for anyone who works out, as it is a rich source
of organic sodium. The human body, approximately 70 per-
cent water, requires about two quarts of water a day, easily
172 fruits and Vegetables

done with the juice added to your diet. When we sweat we
lose a lot of valuable body fluids. How best to replace them
in a matter of minutes? Drink celery juice —leaves and all!
I advise that you toss the salt shaker into the trash. You
won't need it if you juice. By eating a balanced diet of juices,
vegetables, fruits, grains, and legumes the body maintains a
perfect balance of sodium-potassium in a 1:5 ratio. This ratio
is echoed in one of the best juices you can drink: one rib of
celery combined with two apples (page 139).

The sodium-potassium balance helps alleviate muscle
cramping and fatigue on the playing field or in the office. At
the same time, celery-apple juice relieves anxiety and stress
and can be especially soothing for insomniacs. It is a fantastic
tonic for headaches. Forget the aspirin; drink a glass of celery-
apple juice — history tells us that even the ancient Greeks
relied on celery for headaches. If, however, headache per-
sists, consult a doctor. Celery-apple juice also cleanses the
body of excessive carbon dioxide, which is especially im-
portant if you live in a polluted part of the country.
Celery juice cools the body and is a terrific drink during
the hot weather
much or as high.
— youyouwon't need
If
the air-conditioning on as
are dieting, celery juice curbs the
desire for sweets.
For all these reasons, I list celery juice among the most
important "youth" drinks. Consume it regularly and you will
very likely lead a physically active life well into what some
folks refer to as "old age." Buying and storing: Select firm,
crisp stalks of celery with healthy-looking leaves. Limp, pli-
able ribs and glossy surfaces indicate that the celery was
picked too many weeks ago. Store celery in the refrigerator.
CUCUMBERS. The expression "cool as a cucumber" has

basis in fact. Cucumbers maintain an internal temperature
about twenty degrees lower than the external temperature on
a warm day. Because of this, people in hot regiorus such as

India and the Middle East have been consuming cucumbers
for centuries as natural coolants.
I consider cucumbers the watermelon of the vegetable fam-
ily. As do watermelons, cucumbers contain a great amount
of water and therefore help regulate body temperature and

body processes by carrying nutrient-rich water to the cells
and carrying waste from the cells.
High in potassium, sulfur, and manganese, cucumbers also
are an excellent source of chlorine and silicon. Silicon is
beneficial to anyone suffering from tendinitis. It also reju-
venates muscles and gives elasticity to dermal cells and so
is great for the complexion. Taken alone or, even better,
combined with carrot, lettuce, or spinach juice, cucumber

juice is delicious and may promote hair and fingernail growth
and help prevent hair loss. Here is another "youth" juice
and by drinking it regularly you will retain much of the vitality
of youth.
I do not recommend drinking cucumber juice by itself only
because it is a weird-tasting drink. I usually blend it with

carrots and sometimes add a little beet juice too (page 88) as
1 was taught to do by my mentor. Dr. Norman W. Walker.
Buying and storing: Buy firm cucumbers with dark green

skins. Good cucumbers have small lumps on their surface but
should never be wrinkled, scarred, or have soft spots. If the
cucumbers are waxed, peel them before juicing. Otherwise,
wash them carefully with a biodegradable produce wash.
Store dry, cleaned cucumbers in the refrigerator.
DANDELION GREENS. You may consider the dandelions

overtaking your lawn a nuisance. At best, you view the small,
bright yellow flowers as a pretty weed that children pick,
weave into charming wreaths and necklaces, and then when
the flowers dry out, wish upon with a gentle, breathy blow.
But these easy-to-gather plants are valuable additions to the
juice diet.

The green leaves and the roots are great for juicing. I always
juice them with another vegetable, usually a sweet carrot or
two, because of their greenness and their bitterness, which
increases as the summer progresses and the plants become
more firmly entrenched and mature. If you do not fancy
pulling up your lawn, buy dandelion greens at the market or
greengrocer.
Because they taste mildest in the spring, dandelion-based
juice has come to be considered an excellent spring tonic
capable of cleansing the system and strengthening the blood
and bones. An increase in consumption at this time of year
is a good idea as most of us increase our physical activity as
the days become balmier. Dandelion greens contain nearly

as much iron as spinach and four times the provitamin A of
lettuce. They are good sources of potassium, calcium, and
sodium as well as vitamin C. Most important, they are a
suj)erior source of organic magnesium.
An article in the May 1990 issue of Runners' World, a
magazine dedicated to fitness and running specifically, stated
that depletion of magnesium reduced the body's natural ability
for stamina and energy by as much as 30 percent. Those of
us who have been studying and following a nutritious and
balanced vegetarian diet for a number of years know this to
be true. Magnesium alkalizes the bloodstream and at the same
time contributes to bone density and health. It is vital for
strong teeth and preventing tooth decay and pyorrhea. Buying
and storing: Buy fresh-looking greens in the market and at
the farm stand. Dandelion greens are sometimes easy to find
at health food stores in season (late spring and early summer).
Rinse them well, and if necessary, soak the greens in a biode-
gradable produce wash. Store them when perfectly dry in
large Ziploc plastic bags and use them within a few days.
FENNEL. have been using fennel for generations,

Italians
but a lot of people may be baffled by this odd-looking veg-

etable. You may have seen it in the market, resembling a
bunch of celery that was run over by a truck, and topped
with feathery, lacy leaves. Fennel has a distinctive licorice
flavor, which surprises a lot of people who expect that taste
only in candy.
Fennel belongs to the same family as celery and shares
many of celery's health-giving properties. High in provitamin
A and vitamins B and C, fennel also is a good source of
calcium, sulfur, and iron. When mixed with carrot juice, it
is helpful for combating night blindness and other eye dis-
orders. When beet juice is added to the carrot-fennel juice it
becomes a viable blood strengthener and beneficial to men-

struating women. I combined it with apple juice (pages 109
and 10) and discovered the drink was magnificent for in-
1
digestion and upset stomach —

despite its unappealing brown
color. Fennel juice has also been known to relieve the symp-
toms of migraines. Buying and storing: Always buy fennel
with the leaves attached and healthy-looking. The bulb should
be solid, crisp, and white with no visible yellowing. Like
celery, fennel should b« refrigerated and used within a week
or so.
GARLIC. Undoubtedly you have read a lot about garlic lately

in newspapers and magazines. It seems everyone is discov-
ering what vegetarians and holistic healers have known for
centuries. Garlic is a powerful healer.
The pungent bulb is credited with all sorts of wonderful
properties. There evidence suggesting that garlic reduces

is
blood pressure, lowers the incidence of blood clotting, re-

duces *'bad" LDL cholesterol, prevents some stomach can-
cer, and boosts the immune system. It also may reduce the
chance of having a second heart attack if it is ingested in
fairly large amounts after recovering from the first. A com-
ponent in garlic called allicin not only makes it smell, it most
likely inhibits bacterial growth and destroys fungi and yeast

in the body. This explains why
it may be more beneficial to
ingest natural garlic than to swallow odorless garlic pills.

Garlic also stimulates the flow of digestive enzymes and rids
the body of toxins through the skin.
The amount of garlic we should consume is up for debate.
I feel one or two cloves a day is a good idea. One clove of
mild elephant garlic is the equivalent of about eighteen

smaller ones When I juice garlic, I run one or two cloves
through the juicer and follow them with carrots, a little pars-
ley, celery, beets, or apples. By the time the other vegetables
(or apples) have gone through the juicer, the odor is removed
from the machine. (For a recipe for garlic juice, see page
118.) Buying and storing: Buy garlic often so that you are
assured of its freshness. Never buy it if it is soft or has black
mildew on the papery skin. The heads should be composed
of firm, plump cloves. Store garlic at room temperature in a
well- ventilated container or basket. Never refrigerate it.
GINGERROOT. Asians have been flavoring food with gin-

ger since ancient times. Its medicinal properties have been
touted for nearly as long. The knobby bulb causes sup)erficial
blood vessels to dilate so that at first you perspire and then
feel cool. This makes ginger a good food to ingest if you
have a fever.
Ginger is delicious mixed with apple juice and may aid in
healing vocal chords if you have laryngitis. It also acts as an
expectorant, helping rid the sinus cavities of mucus and the
lungs of phlegm. Drink ginger-carrot juice often and espe-
cially if you feel a cold coming on. Buying and storing:
Buy fresh gingerroot in the produce section of supermarkets
and greengrocers. It should be dry and knobby with no soft
spots or discernible odor. Store the root in a cool, dry place,
much as you would garlic. Do not refrigerate it. If the skin
seems especially tough, peel the ginger before juicing.

GREENS. Col lard, mustard, and turnip greens have nour-
ished man wandering tribes from every con-
for centuries, as
tinent relied on them as a staple of their diet. Greens are easy
to grow and show up in gardens and untilled fields alike. But
too often today they are discarded in favor of more tender
lettuces and more commonly recognizable vegetables.
Greens are hard to digest if eaten raw in a salad. Many
people cook them to soften the cellulose walls and while this
may make the greens easier to chew, it kills many of the
beneficial nutrients in them. All this is avoided with juicing.
Most of the food value of the greens is absorbed into the
body m a matter of minutes.
Some greens deliver more than 100 percent of the Rec-
ommended Daily Allowance (USRDA) of both vitamins A
and C. Many also contain a significant amount of iron and
calcium. Some of the most nutritious greens are kale, mustard
greens, parsley, spinach, Swiss chard, and turnip greens.
Buying and storing: Buy only greens with sturdy leaves.
Avoid bunches with thick- or coarse- veined, flabby, yellowed
leaves. Mustard greens may have a bronze tint. After soaking
greens in a biodegradable produce wash, or rinsing them
under cold water if they are organically grown, spin-dry the
leaves. When they are completely dry, store them in large
Ziploc plastic bags in the refrigerator. Juice greens as soon
as possible, as they keep for only a few days. Remember,
greens make green juice which must be combined with other
juices such as carrot and celery.
JICAMA. To many Americans, jicamas are as common as

potatoes, but to many more they are unfamiliar. Pronounced
**HEE-ka-ma," tough-skinned tuber is native to Mexico
this
and the rest of Central America and figures prominantly in
the cuisines of that area. Jicamas are crisp and juicy with a
flavor and texture similar to those of water chestnuts.
Jicamas are an excellent source of calcium and phosphorus.
1 78 Fruits and Vegetables

I combine jicama with carrot juice and parsley (page 120)
and with carrot-apple-celery juice (page 121). Both juices
soothe upset stomachs. Jicamas can be juiced with pears (page
132) (one exception to the no-fruit-but-apples-with-
vegetables rule). This combination may also help soothe hem-
orrhoids. Buying and storing: Jicamas should be firm, free
of soft spots and bruising. The tough outer skin should be
peeled before eating —
try sliced jicamas in salads but can —
stay on when juicing. Store jicamas as you would potatoes,
in a cool area.
KALE. The hardy curled leaves of kale announce it as a

member of the mustard family, a close relative to cabbage,
Brussels sprouts, cauliflower, and turnips. I think of it as
headless cabbage with many of the same strengthening prop-
erties of cabbage and its other relatives. (Read the section on
cabbage to understand the full benefits of kale.) Like juice
made from greens and lettuce, kale makes "green'' juice and
must be combined with other vegetable juices such as carrot
and cucumber (see pages 89, 134, and 124).
Vitamin- and mineral-rich kale may protect against some
cancers. It also helps relieve constipation, arthritis pain, and
bladder problems. And kale is an excellent source of calcium.
Buying and storing: Look for crisp, deep green kale without
thick, coarsely veined leaves. Soak the leaves in a biode-
gradable produce wash or simply rinse the leaves if the kale
is organically grown. After you spin-dry the leaves, store
them in Ziploc bags in the refrigerator.
LETTUCE. When I speak of lettuce I refer to leafy heads

of romaine, Boston, Bibb, red- and green-leaf, and garden-
variety leaf lettuce. 1 do not mean iceberg, also called head
lettuce, the heavy, pale green heads that are overcultivaled
and nearly without food value.
Lettuce juice is rich in provitamin A and vitamin C as well

as life-giving chlorophyll and the mineral silicon. It also has
sulfur and chlorine, two cleansers that may lessen the chance
of contracting lung cancer by smokers if consumed daily.
The silicon helps hair health and growth and adds a glow to
the skin. B complex vitamins, particularly folic acid and
PABA, contribute as well to healthy skin.
Eaten raw, the roughage in lettuce helps with digestion.
Lettuce is beneficial to teeth and gums as it sweeps over and
cleans them during chewing. The food value is in the darkest
leaves of any head of lettuce. A well-developed stem may
indicate bitterness, but combining green lettuce juice with
carrot and parsley (page 87) tempers the bitterness. In any
event, never drink pure lettuce juice; always mix it with
another juice (pages 105 and 111). Buying and storing: Buy
crisp heads with leaves as dark as possible for the specific
variety of lettuce. After soaking lettuce in a biodegradable
produce wash, or rinsing it under cold water if it is organically
grown, spin-dry the leaves. When it is completely dry, store
lettuce in large Ziploc plastic bags in the refrigerator for up
to a week.
ONIONS. Onions are extremely strong-tasting and I advise

juicing them in small quantities by dropping a few pieces of
onion into the hopper and following them with other vege-
tables. This method rids the juicer of the taste of onion. A
littleonion goes a long way to adding nice, sharp flavor to
vegetable juices, just as it adds good flavor to salads.
Onions are related to garlic and have many of the same
therapeutic properties. Read the section on garlic to learn
more about these. An onion's pungency is caused by essential
oils, which normalize the sympathetic nervous system and
stimulate beneficial bacteria. Onion juice may also be helpful
in expelling mucus from the body. Buying and storing: Buy
onions with dry, rustling, papery skins free of greenish sun-

bum spots. The onions should not have ''necks." Store them
in a cool, dry place away from potatoes. Onions and potatoes
react with each otherand the onions will soften from absorbed
moisture released by the potatoes. Unpeeled onions should
not be refrigerated.
PARSLEY. If you think of parsley as nothing more than a

garnish next to an omelet or chicken breast, you
silly little
could not be further off base. I say eat the parsley and send
the omelet and chicken back to the kitchen.
This green leafy vegetable (some people categorize it as
an herb) is one of the most nutritious foods in the world.
Ancient Greeks and Romans recognized its qualities, using
it ritually and medicinally: The Greeks made wreaths of pars-
ley to crown the winners of athletic games; Romans applied

it wounds. Today I recommend a poultice made
to surface
from finely chopped parsley held on a boil or cyst with a
clean bandage as a way to draw out toxins and purify the
lesion.
The high incidence of chlorophyll in parsley juice metab-
olizesoxygen in the bloodstream, purifying it and at the same
time may act to cleanse the kidneys, liver, and urinary tract.
This calms digestive upsets while stimulating digestive en-
zymes to do their job. It also stimulates the peristaltic wave
in the intestines and moves the bowel. Parsley is an excellent
source of provitamin A (beta carotene), making it beneficial
to eyesight, the capillary system, the adrenal gland, and the
thyroid. It is also rich in potassium, sulfur, calcium, mag-
nesium, and chlorine.
Parsley juice is a green juice and should never be drunk
by itself or in quantities of more than one or two ounces.
One of my favorite daily juices is a combination of carrot,
apple, and parsley (page 17). Buying and storing: Parsley
1
is easy to find year-round in the greengrocers and supermar-
The Juicemans Power of Juicing 18 i

kets. Both flat and curly parsley have the same nutritious
properties. When you buy it, make
dark green and
sure it is
not yellowing or wilting. Store washed and thoroughly dried

parsley in Ziploc bags in the refrigerator. Hardy parsley is
easy to grow in the backyard garden patch, ensuring a fresh,
organically grown crop for much of the year.
POTATOES. From Malibu to Moscow, Westerners eat po-

tatoes in astounding numbers. This tuber has sustained entire
populations in times of famine and in so doing has proved
itself a nutritional champ over and over again. Potatoes are
one of the nightshade family that, along with tomatoes and
peppers, were brought from the New World to the Old by
the Spaniards. They quickly became a staple of Northern
European diets as well as one of ours.
A medium-size potato supplies a third of the of vi- RDA
tamin C and ranks just below citrus fruits as an important
source of that vital vitamin. Potatoes are approximately 20
percent carbohydrates and relatively low in calories (about
one hundred in a medium-size tuber). They also supply pro-
tein, vitamin B complex, potassium, calcium, and iron.
Nearly all the nutrients are on or near the skin.
I do not find potato juice very tasty by itself. I mix it with
carrots and apples and sometimes add some parsley and/or

watercress for additional flavor (see pages 116 and 123).
Buying and storing: I buy big russet potatoes for juicing and
baking. I also look for potatoes with eyes. The eyes indicate
that the vegetable is capable of sprouting and therefore is full
of enzymes and life structure. Potatoes that do not sprout are
hybricte or mutants —
not my choice for food. But I avoid
potatoes that have black spots. Old or improperly stored po-
tatoes develop green tinted skin caused by a toxic alkaloid
called solanine. Never buy these, and if the potatoes you have
at home look green, toss them out or at least cut away the

green parts. Store potatoes in a cool, dry place away from
onions. Despite their legendary staying power in root cellars
of yesteryear, the potatoes you buy in the markets have been
dug up quite some time ago and will keep for only a week
or so.Buy only as many as you will use in that time.
RADISHES. For all who admire the sharp bite of a radish,

it will come as no surprise that radish juice is strong tasting
and should not be consumed unless mixed with another veg-
etable juice. I generally rely on my old standbys, apple and
carrot juice.
A small measure of radish juice mixed with a more pal-
atable juice will restore and strengthen mucus membranes,
clear sinus cavities, and soothe sore throats. Although nearly
95 percent water, radishes contain significant amounts of
potassium, sodium, magnesium, and a small amount of vita-
min C. Buying and storing: Most radishes sold in the United
States are small red orbs with pointed tips. Japanese radishes,
called daikon, are long white vegetables resembling a broad
white carrot. Both have bold flavor and when purchased
should be firm and crisp. Radishes often have the greens
attached. This signifies freshness, but cut the tops as soon as
you can as they draw nutrients from the root. Store cleaned
and dried radishes in the refrigerator for a week or so.
SPINACH. Popeye the Sailor Man contributed to the pop-

ularity of spinach, but so did thegood taste of this iron-rich,
dark green, leafy vegetable. Today, Americans are eating an
increasing amount of spinach. In the 1970s when cafes and
small restaurants began putting a number of salads on their
menus, spinach salad led the group. I often order spinach
salad when I eat out, requesting that the eggs and bacon be
left out. I dress the salad with a squeeze of lemon juice or
with organic apple cider vinegar 1 carry with me.

Rawspinach in salad provides wonderful fiber, but when
juiced you get the full benefits of its nutritive properties.
Spinach is a rich source of provitamin A and vitamin C as
well as iron. Spinach also has more protein than other leafy
vegetables. For cleansing and regenerating the intestinal tract,
raw spinach is indispensable. It stimulates the peristaltic wave
in the intestines and thus promotes regularity — especially
when combined with carrot juice. It also stimulates the liver
and lymph glands as well as blood circulation. Spinach is a
green juice and so should always be combined with other
vegetable juices. Buying and storing: Look for crisp, bright
green leaves and short stems. Soak spinach leaves in a biode-
gradable produce wash and then for a while longer in a sinkful
of cold water to remove the sand and grit. Rinse the spinach
well, spin-dry, and when it is completely dry, store it in large
plastic Ziploc bags in the refrigerator for a few days. Spinach
turns slimy sooner than lettuce does.
SPROUTS. Sprouts are a terrific source of nutrition. I eat

them in salads and by themselves to nourish my body with
many of the same things found in grains and greens.
that are
I also juice sprouts to make, for example, the Hair Growth
and Hair-Lx)ss Prevention Tonic (page 114). Sprouts are easy

to digest —bean sprouts, for example, are certainly easier on
the system than the developed bean —
and are rich in vitamin
C, many minerals, and protein.
There are a number of different kinds of sprouts, from
adzuki and alfalfa to sesame and sunflower. Many are com-
mon staples in supermarkets while others are found only in
natural food stores. Sprouts are very easy to grow and because
they should be eaten regularly, it behooves you to grow them
yourself in sprouting jars. Get the kids involved —
they will
love to do it.

SPROUTS:
SOAKING AND SPROUTING
CHART
GROWING SPROUTS
EQUIPMENT. You need several sprouting jars with
perforated These are available in health food stores
lids.
(for more information on sprouting jars, see page 30).
METHOD. Put '/z cup of dried legumes, seeds, or

grains in a sprouting jar and add distilled water to cover.
Soak for 5 to 2 hours (see the chart on page 85 for
1 1
soaking times).
Drain the water from the jar and put the jar in a dark
place such as a cool kitchen cupboard. Rinse the leg-
umes, seeds, or grains every 12 hours, always returning
them, drained, to the dark cupboard. When they begin
to sprout, to develop "tails" of greenery, place the jar
in the sun so that the sprouts develop chlorophyll (see
the chart for the number of days required for sprouting).
Grain and legume sprouts are ready for eating when
a little green appears. Seeds require more greenery,
about 1to Vi inches.
1
Caution: Old legumes, seeds, and grains will not

sprout. Discard any that you think are past their time.
STRING BEANS. You may be surprised to find string beans

among the list of vegetables that take well to juicing. I do
not recommend juicing beans by themselves; the juice is
unpleasantly thick.
Like all green juices, this can't be consumed alone. I sug-
gest tempering this juice with the sweetness of carrot and/or
apple juice.

String beans are rich in calcium, magnesium, phosphorus,
and potassium, and contain some protein. They are a good
source of the vitamin B complex as well as bioflavonoids for
strengthening capillaries and blood vessels. Buying and stor-
ing: Fresh string beans should break with a noticeable snap.
Never buy flabby beans. Soak them in a biodegradable pro-
duce wash, and when they are dry, store them in the refrig-
erator for several days.
SWEET POTATOES. In the United States, we call pota-

tolike vegetables with dark orange, exceptionally moist flesh
**yams," and drier tubers with lighter-colored flesh '*sweet
potatoes." In fact all are sweet potatoes, but who is arguing?
I prefer yams, as darker color means higher vitamin content.
Sweet potatoes are among the best sources of beta carotene

in the vegetable world, rivaling broccoli and carrots. They
are also rich in vitamin C, calcium, potassium, carbohydrates,
and fiber. In fact, sweet potatoes are as close to perfect as a
single food can be. People have been known to subsist on
them alone with little or no known vitamin or mineral dep-
rivation. (For the value of beta carotene and other nutrients,
see the sections on broccoli and carrots in this chapter.) Mix-
ing carrot and sweet potato juice is also extremely beneficial
to the complexion. Buying and storing: Buy plump sweet
potatoes that are firm, medium-size, and taper at the ends.
Their color should be good and the skin smooth without cuts
and bruises. Store sweet potatoes in a cool place for about a
week.
SWISS CHARD. Treat Swiss chard as you would a green.

a form of beet grown for its greenery and not its root.
It is
Chard is a source of iron and provitamin A and vitamin C.

You must mix chard juice with other juices, especially carrot
and apple. Buying and storing: Choose chard that is very
fresh with no yellow or brown portions on the leaves. Coarse,

—
large stalks indicate the chard will be woody and pithy

smaller chard is more tender. After washing it, store chard
in the refrigerator in plastic bags for a few days. Juice it as
soon as possible for its full benefits.
TOMATOES. Botanically speaking, tomatoes are fruit, but

because most of us think of them as vegetables, am grouping 1
them here. However, consider a tomato as you would a melon

and do not combine it with other juice. Follow my rule for
melons: "Use it alone or leave it alone." However, nearly
every rule has an exception to prove it, and the exception
here is celery and cucumber juice. A little of both or either
added to tomato juice makes a very fine drink (page 119).
When you juice fresh, ripe, juicy tomatoes, do not expect
the syrupy, salty liquid that pours from a can. Fresh tomato
juice is thick and cloudy and tastes far more of the tomato
than canned does. Canned tomato juice is cooked, distilled,
filtered,and often salted.
Eaten raw and preferably from the vine, tomatoes
right
provide the body with sulfur, phosphorus, and organic so-
dium. The vitamin C content of a tomato is more than 50
percent of the recommended daily allowance. Buying and
storing: The best tomatoes are well shaped with a distinctive
aroma. Their color is deep red, although they may be yellow
at the stem end. They feel heavy and yielding when pressed.
Whenever possible buy locally grown, vine-ripened toma-
toes. If they are grown organically, all the better, as these
have the best flavor. Few people will dispute that just-picked
summer tomatoes are among the greatest treats from the gar-
den. Green tomatoes should be avoided, as they may be
harmful to the kidneys. The tomatoes that you buy in the
market may be red but probably were picked green and gassed
so that they turned red. This does not always mean they are
ripe— and it rarely means they taste good. Let overly firm
tomatoes sit out at room temperature for four or five days.

They will ripen further and soften. Otherwise, store tomatoes
for afew days in the refrigerator or in a cool area. They do
not keep very long once they are completely ripe.
WATERCRESS. Peppery watercress livens up raw salads

and it makes a valuable juice. Watercress juice is a green
also
juice and must not be consumed alone. It also tastes bitter
and is much easier to swallow if mixed with carrot, potato,
and a little parsley (page 123) or carrot, spinach, and turnip
leaves (page 92). Buying and storing: Watercress is in-
creasingly available in supermarkets and greengrocers. Buy
fresh-looking greens with springy leaves that show no evi-
dence of wilting and yellowing. Soak watercress in a bio-
degradable produce wash unless it is organically grown, in
which case simply rinse it in cold water and dry it. Store it
in large plastic Ziploc bags in the refrigerator for two or three
days.
WHEATGRASS. Wheatgrass is a super source of chloro-

phyll and also has the widest range of vitamins and minerals
of any of the vegetables I've described in this chapter. The
hitch to this is that wheatgrass is not readily available to the
everyday consumer.
i Ann Wigmore of Hippocrates Health Insti-
attribute Dr.
tute, an expert in the field of living foods nutrition, with
pioneering the research to establish the value of wheatgrass.
She found that wheatgrass juice duplicates the molecular
structure of hemoglobin, a vital part of the blood, and because
it is so rich in free-radical scavengers provided by its high
incidence of provitamin A, it may inhibit malignancies. The

chlorophyll it contains is a cell stimulator, rejuvenator, and
red blood cell builder. It also purifies the blood which helps
to cleanse the kidneys, liver, and urinary tract. This contrib-
utes to regularity and a healthy bowel.
You probably have never considered ingesting wheatgrass.

GROWING WHEATGRASS
EQUIPMENT
2 14- by 18-inch metal or plastic cafeteria trays (avail-
able at restaurant supply houses) or similar trays
50-50 mixture of topsoil and peat moss (both available
at garden centers and nurseries)
2 large plastic trash containers with tight-fitting lids,
reserved exclusively for this project
METHOD. Drill holes 4 inches apart around the cir-

cumference of the sides of one of the trash containers
for ventilation. This one will be used for wheatgrass
compost. Store the soil-peat moss mixture in the other
container.
Soak cup of whole winter wheat berries in water
1
to cover for 12 hours. Pour off the water and let the
berries drain for another 12 hours. Rinse the berries
two to three times during this period to prevent them
from drying out.
Fill one tray with the soil-peat moss mixture and
spread it evenly to a depth of 1 inch. Spray or sprinkle
the soil with water to dampen it thoroughly. Do not
soak the soil.
Spread the drained wheat berries evenly over the soil.
Cover the planted tray with the second tray upside
down. Leave the covered tray alone for three days.
On the fourth day, lift off the top tray and water the
sprouting wheatgrass. Set the uncovered tray in sun-
light, if possible, and water it once a day for three days.
On the seventh day the grass will be 3 or 4 inches high
and ready for harvesting.

Harvest the wheatgrass with scissors or a sharp knife
by cutting as close to the roots as possible. The
it
sprouted grass will keep for days if you make 2 or 3

ounces of juice a day. Keep the grasses watered.
When the wheatgrass harvested, break the matted
is
soil into pieces and put them in the compost container.

Continue to add pieces of soil and other waste from the
juicer. After three months or so the mats will have
broken down and be ready to reuse as soil. Turn the
compost from time to time. Dampen and mix the new
soil with peat moss, but in a mixture of 75 percent soil
and 25 percent peat moss. Use this to plant more wheat
berries or use in the garden as you would any compost.
Notes: To ensure that you always have wheatgrass for

juicing, buy three trays so one is in the initial stage of
cultivation and the other in the end stage. The third tray
is the cover, needed only for three days of each cycle.
The compost container should contain mostly wheat-

grass mats if it is to be used again for growing wheat-
grass. This will ensure that the soil is rich in nutrients.
You two compost containers
might also choose to have
in operation during the first few months so that the
contents of one has time to break down while you are
filling the other. After a while, one will meet your
needs. Keep the compost outside or in the garage.
and to be honest, 1 never had either until I met a fellow by

the name of LeClaire Petersburg, Rorida. This was
in St.
back in the 1950s and Mr. LeClaire came to a juicing dem-
onstration even though he shook so much from Parkinson's
disease he could not hold a cup and sample any of the juices.
Nevertheless he bought a juicer. The next year when I re-

turned to Florida, Mr. LeClaire approached the front of the
room and shook my hand without trembling. was amazed.
I
He explained that he had put himself on a regimen of carrot

juice, wheatgrass juice, and leafy greens. Wheatgrass juice
was the centerpiece of his diet and he consumed six ounces
every day. Fascinated, i accepted his invitation to his rooming
house to see how he grew wheatgrass in trays, using carrot
and leafy green waste for compost and growing worms to
aerate the soil in five-gallon, stainless steel milk cans. Since
that day, I have believed as strongly as anyone in the power
of wheatgrass. Linda and I grow it by the trayful at home
and make sure we drink it regularly combined with carrot
andyor apple juice (page 83). Consumed by itself it is ex-
tremely sweet and may make you nauseated. Never drink
more than two ounces at one time. Buying and storing: If
you cannot find wheatgrass in markets or at farm stands, you
can grown your own. All you need is the room and the desire
to do something really good for yourself and your family.
Whole winter wheat berries are sold in bulk in health food
stores.
ZUCCHINI. I juice squash in the summertime when it is
young and plentiful. Similar in nutritional content to cuc-

umbers, zucchini acts as a natural coolant and thirst quencher,
replenishing the body with needed fluids. As it does this, it
also acts as an internal cleanser (see note on page 88). The
juice is bland and should be mixed with carrots or apples.
Buying and storing: Large zucchini has tough skin and dry
flesh. Buy it when it is small and tender. Store zucchini in
the refrigerator for a few days. You will get the most nutrients
if you juice it shortly after buying it.

6
VITAMINS, MINERALS,
AND THE IMPORTANCE
OF FIBER
Vitamins and minerals are essential to life. Without them,

the body fails to metabolize and grow normally and is sus-
ceptible to disease. Luckily, sufficient vitamins and minerals
are readily available in fruits, vegetables, grains, and leg-
umes. When the fruits and vegetables are consumed as juice,
the vitamins and minerals are quickly released into the blood-
stream and race directly to the cells requiring them most.
Every minute of every day, your body works long and hard
sorting and utilizing vitamins and minerals to keep you func-
tioning and healthy. When you deprive your body of nec-
essary nutrients it has to compensate by drawing them from
other parts of the body. Eventually, this causes illness.
When we eat whole foods, the body goes into action. It
becomes the ultimate juicer, extracting what it needs from

the food and converting it into liquid. The juice diet not only
supplies the body with the vitamins and minerals it needs but
permits it to skip a step in the digestive process by juicing
the food for us. This helps the body benefit nutritionally at
a fantastic rate. When we drink juice, our food is already in
a liquid state. Nutrients are absorbed quickly and go right to
work.
These are pure and natural nutrients, derived directly from
live fcxxis as nature made them. No food scientist, biochem-
ist, lab technician, or food packager has fiddled with them.
Only the sun, the soil, and the rain have conspired to deliver
the life-giving nutrients to you in the form of luscious fruits
and vegetables.
To grasp how valuable fruits and vegetables are to your
everyday and lifelong health, it is helpful to understand the
powers of the different vitamins and minerals naturally within
them. What follows is not a dense scientific tract but a clear,
concise discussion of precisely what I find most beneficial
about vitamins and minerals.
VITAMINS
Vitamins fall into two categories: and water-
fat-soluble
soluble. Fat-soluble vitamins are stored in the body and uti-
lized as needed. Water-soluble vitamins are not stored and
must be replenished every day. Vitamins A, D, E, and K are
fat-soluble; the vitamin B complex and vitamin C are water-
soluble.
FAT-SOLUBLE VITAMINS
VITAMIN A. When referring to vitamin A, I often use the

term "provitamin A,'' which means, in a sense, previtamin.
194 Vitamins, Minerals, and the Importance of Fiber

Provitamin A is the agent in fruits and vegetables that is also
known as beta carotene. When is consumed,
beta carotene
the body converts it Not a vegetable or fruit
into vitamin A.
in the world actually contains *' vitamin A," but a good num-
ber of them have provitamin A or beta carotene, also called
carotenoid. Confusing? Don't worry about it; rest assured
that juicing ensures that you absorb a lot of beta carotene.
For example, simply by drinking carrot juice, you are getting
a terrific amount.
Provitamin A derived from vegetables and fruit is so safe
you cannot overdose on it. Your body will get ''too much"
vitamin A only if you supplement your diet with fish oil
capsules. Such overdosing can be toxic and can cause adverse
—
symptoms but you do not need to worry. It's impossible to
OD when you absorb beta carotene in its natural state: fresh
fruits and vegetables.
Vitamin A contributes to a strong immune system, im-
proves vision, and helps protect against cancer of the lungs,
larynx, esophagus, and bladder. Some evidence points to its
being the agent that reduces the tendency of malignant cells
to multiply. It prevents a host of skin diseases and combats
the effects of aging.
As well as other juices, I drink a lot of carrot juice for
vitamin A. A fifty-fifty mixture of carrot and apple juice is
one of the greatest drinks in the world. During the summer
when apricots and cantaloupe are readily available and de-
iiciously ripe 1 juice them for their terrific taste and excellent
measures of provitamin A. Other sources are broccoli, spin-
ach, squash, sweet potatoes, beet greens, peaches, tomatoes,
watermelon, kale, cabbage, and cauliflower. The list goes
on!
VITAMIN D. This vitamin is produced by the skin when it
is exposed to sunlight. Drinking juices from foods rich in

beta carotene (see vitamin A), especially carrot juice, helps
protect you from the harmful rays of the sun (but don't neglect
the sun block), is good news. This means you can
which
spend time outdoors exercising, gardening, sketching, etc.,
and producing vitamin D.
Vitamin D promotes strong bones and teeth by aiding in
the absorption of calcium, a process that continues well into
our and makes vitamin D important for senior
later years
citizens. Aof vitamin D can contribute to bone fractures
loss
and rheumatism in older people caused by a condition called
osteomalacia. And vitamin D deficiency, rare in the United
States, is a leading cause of rickets.
So, please, take a walk or sit on a park bench and let the
sun shine on youl
VITAMIN E. As an antioxidant, vitamin E guards against

cardiovascular and neurological disorders. It allows fewer
cells to be harmed when blood vessels have been cut, man-
gled, or burned and so is valuable for healing wounds and
preventing scarring. It helps keep the heart muscle lubricated.
It contributes to virility and protects against sterility in men.
It also protects the body against some effects of air pollution.
I get my vitamin E mainly from the carrot juice I vora-
ciously consume each day. You also will find vitamin E in
whole grain cereals, beets, celery, leafy greens, and
vegetables.
VITAMIN K- Found in a wide range of foods, vitamin K

aids in coagulation of the blood and mineralization of the
bones. It was named by Henrik Dam, a Danish biochemist
who suggested calling it Koagulations after its very important
function. But that term was shortened to vitamin K. Vitamin
K helps fractures heal successfully and may also have a role
in preventing osteoporosis. There is also evidence that vitamin

K may reduce the chance of some cancers such as lung,
ovarian, and breast.
Deficiencies of vitaminK are extremely rare and our bodies
need to absorbalong with other vitamins during our entire
it
life. Newborn babies are vitamin K deficient and may have
blood-clotting problems in their first few days of life. Some-

times antibiotic therapy can deplete the body of vitamin K.
Eat and juice a good supply of dark leafy greens to maintain
a good supply of it.
WATER-SOLUBLE VITAMINS
VITAMIN B COMPLEX. The vitamin B complex includes

B, (thiamine), Bj (riboflavin), B, (niacin), Bf, (pyridoxine),
B,2 (cobalamin), and folic acid, pantothenic acid, and biotin.
Also included are the chemical substances choline, inositol,
PABA (para-aminobenzoic acid), pangamic acid, laetrile, and
orotic acid.
The B complex works in combination to nurture and heal
the entire body. All elements are synergistic and inter-
its
twined. While the complex has many functions, perhaps its

most vital is metabolizing carbohydrates, fats, and proteins.
This is resfKjnsible for much of our energy, athletic perfor-
mance, healthy skin, and toxic-free systems, and for retarding
hair loss and preventing early graying. A great source of the
B complex is leafy greens and sprouts, especially alfalfa
sprouts and wheatgrass.
VITAMIN B, (thiamine) is important because it converts

blood sugar into energy. It is also key in maintaining a healthy

heart and helps control diabetes. Research indicates it keeps
us mentally alert and neurological ly healthy, ft is important,
too, in the treatment of anemia.
Since alcohol intake interferes with thiamine more than
with any other nutrient, thiamine can become the most com-
monly deficient vitamin in the B complex. Serious thiamine
deficiency is called beriberi. Beriberi is characterized by men-
tal confusion, blurred vision, and a staggering gait. In its

most critical stages, it results in heart failure.
Vitamin B, is found in all plant life and most plentifully
in whole grains, brown rice, beans, sprouts, and legumes.
VITAMIN Bj (riboflavin) helps metabolize energy and is
especially beneficial to anyone who exercises strenuously as

it also increases performance. It is credited with protecting
against anemia and some cancers. Similar to thiamine's, ri-
boflavin's deficiency occurs most frequently in diabetics and

often diet-restricted individuals. B2 deficiency is indicated by
cracking skin at the comers of the mouth and lips, light-
sensitive eyes, and eczema. Riboflavin is available in green
leafy vegetables, sprouts, and cereals.
VITAMIN B3 (niacin) lowers cholesterol and protects

against cardiovascular disease and high blood pressure. It
also flushes the system of pollutants from the air and the
systems of those who use tobacco and alcohol. Niacin plays
a role in relieving migraines and the symptoms of arthritis
and is available in leafy greens, sprouts, and grains.
VITAMINS B« AND 8,2 (pyridoxine and cobalamin),

both part of the B complex, respectively help boost the im-
mune system and energize us. B^ is available in whole grains.

but B|2 is a harder to come by. Many nutritionists say
little
the only sources are animal products, but you can get suffi-
cient B,2 —
and you need only minuscule amounts in nu- —
tritional yeast and fermented food like tempeh, a traditional
Asian staple.
The rest of the components of the B complex are readily
available in leafy greens and it is extremely rare for anyone
to suffer from a deficiency of any of these.
VITAMIN C (ascorbic acid). This is perhaps the best-

known vitamin. It acts as an antiseptic maintaining tissues,
joints,and ligaments against inflammation. It protects against

tenderness and bleeding of the gums. It fights colds and flu.
Recent studies indicate that vitamin C may help prevent gas-
tric and esophageal cancer.
Almost everyone knows vitamin C is good for the body,
yet a staggering number of adults in the United States are
deficient in it. Why? Because they do not eat enough leafy
greens and fresh fruits, believing perhaps that a small glass
of orange juice from concentrate is all they need.
Juicing leafy greens and citrus fruit is the best way to ensure
that you get enough vitamin C. Juicing introduces all the
components of the vitamin, including bioflavonoids that live
in the white pulpy parts of citrus fruits and the ribs of bell
peppers as well as in green leafy vegetables.
Although not a vitamin, bioflavonoids are sometimes called
vitamin P. Albert Szeni-Gyorgyi, whose discovery of vitamin
C was one of the many lifetime achievements that earned him
the Nobel Prize in medicine, also identified bioflavonoids and
suggested calling them vitamin P. Working in tandem with
vitamin C, bioflavonoids have antiviral properties, contribute
to healthy capillaries, and prevent disorders such as gum
bleeding.
Some of the best sources of vitamin C are broccoli, cau-

liflower, potatoes, tomatoes, Brussels sprouts, apples, citrus
fruits, green and red bell peppers, and strawberries.
MINERALS
Humans cannot assimilate minerals unless they first are pro-
cessed through plants, and the best way to do this is by eating
a lot of vegetables and fruits —
or better yet, by juicing a lot
of vegetables and fruits. What follows is a glossary of most
of the essential minerals and trace elements that, if you eat
a balanced diet of whole foods, fresh fruits and vegetables,
and nutrient-rich juices, your body will never be without.
CALCIUM. One of the most essential minerals, calcium is
particularly important for growing children and women. A

number of postmenopausal women are susceptible to a con-
dition called osteoporosis, a crippling disease that is mani-
fested by stooped posture and often a humped back and that
has been linked to calcium deficiency. The dairy industry tells
us to eat more cheese and drink lots of milk for the calcium.
I say, juice your vegetables.
Plant foods have supplied many nondairy-consuming cul-

tures with calcium for centuries. Calcium-rich vegetables in-
clude kale, parsley, and broccoli. (Remember to mix green
juices such as broccoli and kale juice with another juice such
as apple or carrot juice in a 1:4 ratio.) Other calcium-rich
foods include sesame and sunflower seeds, seaweed, al-
monds, molasses, and brewer's yeast.
Most of the calcium the average adult carries in him is
constantly being reabsorbed into the bloodstream and reused.

Therefore, it imperative that we regularly replace the cal-
is
cium that ebbs and flows from our bones throughout life.
Besides calcium building strong bones, it also helps reg-
ulate the heartbeat and aids blood clotting. And it stimulates
enzyme activity for digestion of fat and protein.
I cannot emphasize enough how important calcium is.
Drink calcium-rich juices regularly. Eating the same foods
does not supply nearly enough of the mineral. As well as the
leafy greens I've already mentioned, try juicing sprouts, wa-
tercress, mint leaves (I really like spearmint-apple juice),
wheatgrass, and barley greens.
COPPER. Copper is crucial for the proper absorption of iron

in the body (see the section on iron) and thus thorough blood
oxygenation. Too much copper can be harmful, which is why
it isinadvisable to cook in unlined copper pans. If you get
copper by drinking fresh juices and eating lots of greens,
there is no danger of overdosing on it. I suggest potato-carrot
juices (pages 1 16 and 123) and Swiss chard-carrot juice (page
105).
IODINE. In landlocked regions of a country miles from the

sea, the absence of iodine in the soil used to be a major
problem, as the deficiency of this in the diet caused goiters.
Today, the condition is practically nonexistent in the United
States and other developed countries since we have learned
how important the tiny amount of iodine we need actually
is. Iodine is essential to healthy thyroid activity and conse-
quently our general well-being. It also clears mucus from

breathing tubes and is a good antiseptic. Iodine is often added
to table salt to ensure that everyone gets the small amount
necessary to good health. You can also get iodine in radishes
and wheatgrass juice. Be sure to juice these to get the max-
imum food value and absorb the iodine you need.

IRON. Iron reoxygenates red blood cells by building up
hemoglobin to carry oxygen to every cell in the body; this is
particularly vital for the cells in the brain so we stay mentally
alertand those in the lungs so our respiratory system stays
in good working order. Iron also keeps our energy level up
and stimulates the immune system. It prevents internal cells
from premature atrophy. Iron deficiency causes anemia, a
condition that results in fatigue, skin pallor, and in some
cases irritability and mental lethargy. Severe anemia results
in breathing difficulties.
Although all people require iron for good health, women
and children are most likely to be anemic. Pregnant women
in particular need a lot of iron.
I get much of my iron from apricots, one of my favorite
fruits. When I cannot juice apricots, I eat them dried and

always carry a package with me for quick snacking. Other
excellent sources of iron are leafy greens such as spinach and
certain nuts. Have you tried spinach-carrot juice (page 12) 1
yet? A top-notch drink for good health. Or how about greens-

carrot-apple juice (pages 104 and 89)?
MAGNESIUM. Along with potassium, magnesium is pres-

ent in nearly every cell of the body and is vital to its func-
tioning. It is important for muscle action, for the metabolism
of food, and, working with calcium, for strong bones and
bone marrow. It also works to keep the nervous system op-
erating on an even keel and plays an important role in the
proper functioning of the heart.
As necessary as magnesium is, a number of people have
a minor magnesium deficiency. Those at risk are the elderly,
dieters, diabetics, anyone taking diuretics, heavy drinkers,
pregnant women, and athletes. Luckily, magnesium is readily
available in leafy greens. Some
of the best juices for ensuring
proper levels of magnesium are carrot-apple-beet (page 131),

carrot-broccoli (page 91), and carrot-Brussels sprouts (page
126).
MANGANESE. There has not been much research done on

the role of manganese in human health but what we do know
convinces science that the mineral is vital to good health. It
plays a role in normal brain functioning, bone development,
reproductive health, and glucose metabolism. As a compo-
nent of the antioxidant enzyme, it scavenges free-radicals and
pronwtes cell health. It is nearly impossible to ingest more
than you can tolerate, although mine workers who are exposed
to the mineral's dust have been known to suffer from "man-
ganese madness" —
a degenerative disease that has similar
symptoms to Parkinson's disease. Manganese deficiency, on
the other hand, may lead to decreased antibody production
and/or secretion.
Nature ensures that we do not absorb too much or too little
manganese if we eat a balanced diet. The best sources for
this mineral are nuts, whole grains, split peas, spinach, rais-
ins, beet greens, Brussels sprouts, carrots, broccoli, com,
cabbage, and gingerroot.
PHOSPHORUS. Working with calcium, phosphorus builds

strong bones and teeth. Part of its job is to strengthen hair,
fingernails, and cuticles; another part is to absorb fat properly.
It also counters fatigue, regulates the body's internal ther-
mostat, and affects its energy level. Phosphorus feeds the
brain, particularly the hypothalamus. I suggest cauliflower-
carrot-parsley juice (page 101) for phosphorus.
POTASSIUM. This mineral is not hard to find in any number

of fruits, vegetables, and grains, and it is absolutely essential
to life. The problem lies in consuming too much sodium in
the form of table salt and disturbing the all-important sodium-
The Juice/nan's Power of Juicing 203

potassium balance in the body. In other words, as we increase
our intake of salt, we should also increase our intake of
potassium, something few people do. But there is an easier
way to achieve the balance. Decrease salt intake (see the
section on sodium).
The perfect balance of potassium and sodium that our body
works so hard to maintain stimulates and regulates the heart-
beat, eliminates edema, tightens the collagen in the skin so
that the skin looks healthier and smoother, maintains weight,
and relieves muscle cramps. Most important, this balance
seems to be directly related to controlling hypertension and
strokes.
Dr. Norman W. Walker, who taught me so much over the
years, told me
about the most efficient way to get potassium
into the body. He called it "raw potassium broth," and while
the name may not sound very appetizing, it is delicious and
does wonders for your health. My version for this is carrot-
celery-spinach-parsley juice (page 113). Another excellent
potassium drink is apple-celery juice (page 138).
SELENIUM. This important trace element is getting increas-

ing attention as a cancer fighter and guard against heart dis-
ease. It also reduces the inflammation caused by arthritis and
increases Last but not least, selenium plays a major
fertility.
role in counteracting the free radicals of aging cells so that
the skin looks more youthful and elastic. It is a great anti-
aging mineral.
I get selenium from garlic, cabbage, and broccoli, among
other vegetables. And my carroi-celery-parsley-garlic juice
(page 118) is sure to be your very own fountain of youth.
SILICON. Do you remember the smooth, of elastic skin

youth? Make sure you get enough your diet and
silicon in
your skin will look better than ever: unblemished, unwrin-

kled, and firm. Silicon is terrific for remedying brittle fin-
gernails and keeping your hair from turning gray prematurely.

And it is also fantastic for relieving the pain of tendinitis and
related inflammation and soreness in the tendons and liga-
ments. All greens are good sources of silicon, but I especially
urge you to try green bell peppers mixed with carrot juice
(page 86) and the AAA Juice (page 83).
SODIUM. Approximately 70 percent of the earth's surface

is covered with water, all but a fraction being salt water. Our
bodies reflect the same makeup, being nearly 70 percent salt

water. Natural, organic sodium is essential to life. A balance
of potassium and sodium keeps the body functioning per-
fectly, aids digestion, regulates carbon dioxide levels, pre-
vents fluid retention, and allows the heart to operate at a
normal rate. The sodium helps prevent muscle cramping and
fatigue.
When I say sodium I do not mean inorganic sodium chlo-
ride. That is table salt, the white stuff from the salt mines
we grind and and put in salt shakers. Too much of it,
sift
especially when
it knocks out the potassium-sodium balance,
causes kidney and bladder problems, hypertension, and heart

disease. No one disputes that most of us consume too much
salt —as much as ten to twenty times as much as we really
need. By eating vegetables such as spinach and celery that
have naturally converted inorganic sodium from the soil into
organic sodium our bodies absorb sufficient sodium. With a
balanced, healthful diet, there's no need to sprinkle salt on
anything ever again.
SULFUR. Sulfur purifies our intestinal walls and is important

for liver metabolism. an element of insulin and contrib-
It is
utes to the health of cartilage, bones, teeth, fingernails, and

hair. Cabbage, kale, garlic, and onions are all good sources

of sulfur. Drink cabbage juice (a quarter cabbage, the rest
carrot, celery, or apple) and juices containing small amounts
of garlic and onion.
ZINC. Zinc protects the immune system, which is without

doubt its most vital function. It also helps prevent some age-
related blindness and keeps the senses —
taste and smell in —
good order too. Often, impotent males are helped by zinc. It
is used in some capacity to treat infertility problems and those
of the prostate. Zinc also is useful for treating acne. Make

sure you absorb all the zinc you need by drinking juices made
from leafy greens, gingerroot, and cruciferous vegetables.
Two terrific zinc drinks are carrot-parsley juice (page 118)
and carrot-apple-ginger-parsley juice (page 104).
FIBER
I have said it before and I will say it again. I consider myself

a fruitarian when I eat, a vegetarian when I juice. Why?
Because every day the body needs to absorb a good supply
of the life-giving nutrients you have just read about. The best
way to do this is by juicing foods rich in these all-important
vitamins and minerals and then eating around the juice to get
enough dietary fiber. Vegetables are the body builders; fruits
are the energizers and cleansers. Fruits don't take as long to
digest as vegetables —
only about twenty minutes and even —
eaten whole are very easy on the system. Fruit also is a terrific
source of fiber. Just as we need vitamins and minerals each
day of our lives, we also need fiber.
Our bodies are the optimal juicers, extracting all the vi-
tamins and minerals they need in liquid form from the food

we eat. What is left after the hquid is "juiced" is fiber. It
is the juice of the fiber that feeds us.

The fiber moves from the stomach into the intestines and
then is eliminated through the bowel. But fiber has more value
than simply acting as a vessel for nutrients which is then

expelled when no longer needed. It exercises the gums, stim-
ulates peristalsis, cleans the colon, and helps us absorb vi-
tamin D.
As most of us know, constipation is uncomfortable, de-
bilitating, and can lead to more serious ailments. Consuming
a good amount of fiber helps with regularity. But fiber does
even more. The American Cancer Society explains that stud-
ies **seem to support an association between high-fiber diets
and low incidence of cancer and other diseases of the colon.
The exact mechanism is not known but could be related to
dilution of intestinal contents and speeding up their passage
through the colon." Its literature advises that we eat more
bran and cereals and recommends reading the labels of every-
thing we buy that we believe to be high in fiber. For instance,
the first ingredient on the label for high-fiber bread should
be a whole grain flour, such as whole wheat.
We hear a lot about the value of fiber in the press, on
television, from our doctors, and from our friends. Everyone
tells us to eat more fiber. I say, eat a diet that is at least 50
percent raw and you will get all the fiber you need. What is
more, in its recommendations for increasing the amount of
fiber in the diet, the American Cancer Society puts forth
practices have been advocating for years. It says to leave
I
the skins on potatoes, fruits, and vegetables; eat whole fruit

for breakfast; eat a good amount of legumes such as beans
and lentils. The foods listed in its literature on fiber sound
like a litany of my favorite fruits and vegetables: apricots,
prunes, figs, dried beans, com, peas, spinach, sweet potatoes,
potatoes, Brussels sprouts, blueberries, dates, raisins, apples,
pears, and oranges.

The fruitsenjoy eating the most for fiber are bananas,
I
pears, and strawberries. I would like everyone to start the
day with a piece of whole fruit. Let's face it, eating several
pieces of fruit through the day is more palatable and easier
than eating a plateful of parsley or twenty to thirty carrots.
I probably have not eaten more than one hundred carrots in
my entire life —
but I have juiced almost one million. Every
now and then I eat a little coleslaw or dip a cucumber slice
in vinegar and chew it very well. Otherwise, I get my fiber
from fruits, baked potatoes now and then, brown rice, le-
gumes — and more fruits.

7
JUICE FOR WHAT
AILS YOU
13 y now you are well aware that fresh juices made from
healthful fruits and vegetables provide the body with an as-
tounding array of nutrients. Almost before our digestive sys-
tems kick in, the nutrients in the juice we drink go to work
protecting and strengthening our every living cell. These cells
may be in our skin, hair, bones, or teeth. They may be part
of our internal organs, heart, or brain. All are synergistically
important to good health.
However, as carefully as we try, we are not always in good
health. Wintertime and closed rooms bring colds and flu; old
sports injuries can flare up as uncomfortable arthritis; our
mouths develop painful canker sores; constipation causes gas-
tric distress; weak, aging bones become osteoporotic. Other
afflictions interfere with everyday life, too: insomnia, acne,
fatigue, headache, tooth decay, bleeding gums, and hair loss.
At different times in our lives we may suffer from weight
gain, loss of energy, or anxiety. As each birthday passes, we
may worry about losing hair and gaining wrinkles. And there
are more serious diseases that touch far too many of us, such
as heart disease, cancer, and diabetes.
—
In this chapter I am going to describe the vitamins and

minerals and different juices that benefit the body and equip
it with the right tools for handling physical problems and
disease. 1 am not promoting miracle cures. There's no magic

here. I am offering good old-fashioned, commonsense advice.
Eat well, exercise, and get enough sleep, my friends, and
you will feel better and live a more healthful life.
I recommend reading Chapter 5, "Fruits and Vegetables
and Why They Are So Good for You" as a companion to
This will provide you with a rounded explanation
this section.
of the benefits of the fruits and vegetables and the juices,
plus give you a wider range of juicing ideas for various
conditions.
COMMON AILMENTS
Common ailments are the everyday irritants of living. Not
allof us are affected by every one of them, and those that
do plague us do it at different points in our lives. I feel the
various fruits and vegetables recommended for juicing help
reduce or relieve these common problems or ailments and
contribute to a more joyful and energetic life.
ACHING BONES AND TOOTH PROBLEMS. Vege-

tables such as broccoli, kale, and other greens are high in
calcium and in other important vitamins and minerals that
promote strong bones and teeth. Try the Bone-Building Tonic
(page 89), Eye Beautifier Juice (page 108), The Broccoli
*
Cheer (page 91), and any of the juices noted as 'calcium
drink," such as Green Power (page 1 13) and Tangerine Sky
(page 76)
210 Juice for What Ails You

J
ACID STOMACH. Juices noted as "alkaline drinks" help

to calm acid stomach, including carrot-cucumber-beet juice
(page 88) and carrot-cabbage-celery juice (page 84). Juices
containing potato and jicama relieve the distress of acid stom-
achs. Try potato-carrot-apple-parsley juice (page 116) and
jicama-carrot-apple-celery juice (page 121). Juices with wa-
tercress in them are good antiacids too. Consider The Bunny
Hop (page 92) and Lung Tonic (page 123).
ACNE. Juices made from vegetables with a good measure

of silicon are helpful for keeping the skin clear of blemishes.
Try The Blemish Blaster (page 86) and Idaho Trailblazer
(page 116). Juices with watercress may prove beneficial too.
ANXIETY. When you feel anxious or nervous, try a glass

of grape juice such as the Christmas Cocktail (page 42) or
the Passion Cocktail (page 66). Any juice containing straw-
berries is a smart choice too. In the vegetable kingdom, I
suggest juices containing carrots, celery, and even asparagus.
Try The Champ (page 102), a classic, and also Calming
Nightcap (page 94), and any of the **alkaline juices." An-
other good juice for nervousness is Waldorf Salad (page 1 38).
BLEEDING GUMS. Grapefruit juice or any juice containing

citrus fruit can be helpful for gum bleeding. Another choice
is The Key Wester (page 77).
BRUISING. The bioflavonoids in orange juice (page 44) help

to strengthen blood vessels and capillaries and hence bruises
heal more quickly. Other citrus juices are good for this too.
CANKER SORES/FEVER BLISTERS. The quinic acid

naturally occurring in cranberries make cranberry juice a good
treatment for sores on the mouth and lips. How about Morning
Blush (page 62) or The Cape Codder (page 41)?

COLDS. You will not be surprised to hear that citrus fruits
are among the best for warding off colds. Pineapple and
cranberry juices can be helpful too. Since both apple-
cranberry juice (page 41) and Cranberry-Grape-Pineapple
Juice (page 43) are sweet, refreshing, and delicious, they will
taste good on those days you do not feel up to par. Another
good tonic for colds is juice containing ginger, which acts as
a mucus expectorant. And garlic juice is good for warding
off both colds and flu. Drink it in very small amounts and
always mix it with other juices; try Jay's Secret (page 1 18)
and Satin Skin Juice (page 133). Juices containing a little
ginger or radish juice help to clear sinus cavities and
strengthen mucus membranes.
CONSTIPATION. Adding more fiber to your diet is, of

course, the best way to improve bowel movements. In ad-
dition, vegetable juices go a long way toward relieving con-
stipation. Try juices containing asparagus, potatoes, and
jicamas. Poiato-carrot-apple-parsley juice (page 116) is a
good choice. The fruit juice I find works best is apple-pear
juice (page 46).
DIGESTION PROBLEMS. Âpples are f

trrion g t^g^ hest^
digestive aids. Try ca rrot-apple juic e (page 102) apple-pear ,
juiceJpage 46) FenneTApple JuiceTpageTO^, or any other

,
apple drink. The Digestive Cocktail (page 45) made from

citrus juice is great ttx). Another of my favorite juices for
or^ Higfi«^tiqp i<: C^nfalniipf' |iiirp (page 40). Garlic Stimu-
Fates the flow of digestive enzymes and rids the body of toxins
through the skin. Consume only small amounts of garlic juice
at a time — a little packs a big punch —
by trying Jay's Secret
(page 118). Remember: Never drink garlic juice by itself.
ECZEMA. Watercress juice, with its high concentration of

sulfur and chlorine, can be beneficial to anyone suffering

from eczema. But don't forget to combine this green juice
with at least three times the amount of a nongreen juice like
carrot. Try The Bunny Hop (page 92) and Lunii Tonic (paae
123).
EFFECTS OF SECONDHAND CIGARETTE SMOKE

AND OTHER POLLUTANTS. recommend green leafy
I
vegetables and also strawberry juice for diminishing the pol-

lution collecting in your lungs when you breathe cigarette
smoke. Strawberries contain ellagitannin, which is converted
by the body into ellagic acid. A recent study by scientists at
Case Western Reserve University suggests that ellagic acid
may prevent environmental chemicals from converting into
cancer-causing substances in the body. This goes for smokers
as well as nonsmokers who are exposed to cigarettes. Hon-
olulu-California Connector (page 55) is my favorite straw-
berry drink. Try The Bunny Hop (page 92) for its leafy greens.
Celery juice is beneficial too for cleansing the body of ex-
cessive carbon dioxide. Watercress and parsley are great as
well: The juice named Lung Tonic (page 123) is delicious
and contains both of these.
FATIGUE/FLAGGING ENERGY/STAMINA. Try carrot

juice, alone or combined with apple or another kind of juice,
especially celery and/or parsley, for a jolt of natural energy
and increased stamina. I suggest the Pick-Me-Up Energy
Cocktail (page 127), Jay's Secret (page 118), AAA Juice
(page 83), Jay's Best (page 117), and especially for athletes
before, during, and after strenuous workouts. Green Power
(page 113).
It is equally important to get enough magnesium, which
contributes directly to stamina and energy levels. Many

greens, particularly dandelion greens, are high in magnesium.
Try the Zippy Spring Tonic (page 139), for sustaining energy
and stamina.

—
FLU. All the citrus juices are good for relieving the symptoms
of flu, but I particularly likecreamy orange juice (page 44),
and tangerine juice. When I feel the aches and pains of flu
coming on, I drink a big glass of cranberry juice right away
and often the symptoms disappear. Both apple-cranberry
(page 41) and Cranberry-Grape-Pineapple (page 43) are ex-
cellent choices as are juices containing a little ginger or garlic.
GUM DISEASE. Try juices high in magnesium, such as the

Zippy Spring Tonic (page 139). Juices high in vitamin C can
also be beneficial. Linda's Morning Sunrise (page 59) is an
all-time great.
HEADACHES. The next time your head aches, juice some

celery and apples to make Waldorf Salad Juice (page 1 38)
or try any other drink containing celery. Fennel- Apple Juice
(page 109) has much the same effect.
HEMORRHOIDS. The juices recommended in the section
on digestion keep your system regular; this helps avoid nasty

hemorrhoids. When you suffer from them, try jicama-pear-
apple juice (page 132) (jicamas are potatolike vegetables
available in Hispanic markets and a growing number of green-
grocers, see page 178) and any juice made with potatoes,
such as potato-carrot-apple-parsley juice (page 116).
IMPOTENCY. Try adding gingerroot to your juices for its

high zinc content, a mineral that helps fight impotency. Cru-
ciferous vegetables contain a fair share of selenium, which
may increase male potency. Try any juice with cabbage,
broccoli, kale, or other cruciferous vegetables.
Many people have told us too that wheatgrass works won-
ders in this department. One of the best wheatgrass combi-
nations is the AAA
Juice (page 83).
2J4 Juice for What Ails You

—
INSOMNIA. Having trouble sleeping? Try a glass of Canta-

loupe Juice (page 40) or the Evening Regulator (page 46).
Another good choice is juice containing celery, which pro-
vides a perfect balance of potassium and sodium, such as the
Calming Nightcap (page 94) and Waldorf Salad Juice (page
138).
IRREGULARITY. Most fruit juices and many vegetable

juices are beneficial for regularity, flushing the kidneys, and
stimulating bowel activity. I particularly like the Evening
Regulator (page 46), The Cape Codder (page 41 ). and Morn-
ing Blush (page 62). Few juices beat Cantaloupe Juice (page
40), for great taste and happy results. Wheatgrass juice is
one of the best for overall flushing of toxins and keeping the
system in good working order. Try AAA
Juice (page 83).
LARYNGITIS. Nothing beats fresh pineapple juice for re-

lieving the symptoms of laryngitis. (Combine it with other
fruits or even celery for delicious drinks. Also a little ginger
—
mixed with any juice never drink ginger juice straight up
is good for laryngitis. Try, for instance. Satin Skin Juice
(page 133) and Cholesterol-Lowering Cocktail (page 104)
as you can see from the names, most juices are multitalented!
MIGRAINES. Fennel juice, mixed with apple (page 109) or

carrot juice to make it palatable, may relieve the symptoms
of migraine headaches. Celery juice may also help try Al- —
kaline Special (page 84) or Pineapple-Celery Juice (page
128).
MOTION SICKNESS. Motion sickness is no fun —

it prac-
tically ruins the idea of travel for many people. But some
travelers report no motion sickness at all if they drink a juice
with ginger in it just before departure. I suggest Ginger Jolt
(page 52) or Cholesterol-Lowering Cocktail (page 104).

MUSCLE CRAMPING. Green Power (page 1 13) can help
soothe cramping muscles; it can also strengthen them, which
reduces the chance of cramping.
NAUSEA AND MORNING SICKNESS. Whenever I feel

the slightest bit of nausea, I drink a juice with ginger in it.
Before I can count to fifty, I feel much better. Many women

have told me that juices with ginger helped them cope with
feelings of morning sickness when they were pregnant. Gin-
ger Jolt (page 52) is a great drink. Next time the room starts
to spin a bit, try a little of this wonderful juice.
NIGHT BLINDNESS. Drinking plenty of carrot juice or

carrot-based juices will help overall eyesight. Mixing apple
juice with fennel juice (page 109) is terrific for combating
night blindness.
SINUS PROBLEMS. To clear mucus from the sinuses and

breathe more freely, try juices containing ginger or radish.
See the section on sore throats for more information.
SORE THROAT. Both radish and ginger juice, mixed with

other juices, clear the sinus cavities and strengthen mucus
membranes, and by doing this, they often soothe sore throats.
Try Zippy Spring Tonic (page 139) and Cholesterol-Lowering
Cocktail (page 104) for examples of how to mix these strong-
tasting juices with tastier ones. Another great home remedy
for a sore throat is a hot drink made from the juice of a 1-
inch slice of horseradish root, the juice of a whole lemon,
warm water, and honey.
SUNBURN. Carrot juice, by itself or mixed with other

juices, helps protect against sunburn. But don't forget to use
sunscreen as well.

—
TENDINITIS. I find that any juice containing cucumber,
bellpepper, or other vegetables high in silicon can help reduce

painful swelling caused by tendinitis. For example. Jay's
Tomato Cooler (page 119) is a good one, as is the Body
Cleanser (page 88). Also try the juices designed for healthy
skin and nails that contain a little bell pepper juice (silicon
is great for the complexion too) such as The Skin Cleanser
(page 134) or Nail Beauty Juice (page 124).
TOOTH DECAY. Greens such as parsley and kale that are

high calcium make juices that promote dental health. So
in
do Dandelion greens, with a good amount of mag-
carrots.
nesium, are also great. Try the Zippy Spring Tonic (page
139). Believe it or not, a wonderfully sweet juice called The
Arouser (page 38) made from grapes and cherries is a pow-
erful anticavity drink.
UPSET STOMACH. Although you may not feel up to it,
when you queasy, try drinking juice made from equal

feel
amounts of fennel and apple to soothe an upset stomach. My
other traditional remedies are J icama-Carrot- Parsley Juice
(page 120) or the Jicama Jig (page 121), and any juice con-
taining a little potato juice, such as the Idaho Trailblazer (page
116).
URINARY TRACT INFECTION. Women suffering from

mild urinary do well drinking fresh cranberry
tract infections
juice. Try The Cape Codder (page 41) or Cranberry-Grape-
Pineapple Juice (page 43). Pomegranate juice (Eve's Promise,
page 47) may also be helpful. Clean and scrub the skin well
then you can juice the pomegranate skin and all!
VIRAL INFECTIONS. Drinking pineapple juice is a good

preventative measure to take against viruses. Try Honolulu-
California Connector (page 55) or Miami Cool (page 61).
The Juice man *

s Power of Juicing 217
Also try citrus juices and carrot-based juices: Anti-Virus
Cocktail (page 36) and Jay's Secret (page 1 18).
WEAKENED IMMUNE SYSTEM. Garlic is important for
a strong immune
system. Try Jay's Secret (page 1 18). Onion
juice can help too. You can use onion juice in place of garlic
juice in the recipes I've given —
or develop your own. Wheat-
grass juice helps strengthen the immune system as well. Try
AAA Juice (page 83).
MORE SERIOUS AILMENTS

Diseases such as cancer, heart disease, and diabetes are ter-
ribly serious. I do not claim that juicing "cures" these or
any other diseases. But it might relieve some of their symp-

toms and make you feel better. Better yet, the right nutrients
may retard or reverse the manifestations ofsome of these
diseases by feeding the immune system and making the body
stronger and healthier overall. And good nutrition can be very
important in helping prevent serious diseases. Check with
your physician before incorporating juice into your diet.
ANEMIA. Try juices high in iron, particularly those made

with spinach, kale, and other greens, such as Popeye's Pop
(page 129) and The Bunny Hop (page 92). Beet juice is also
helpful for treating anemia. Try Chicago Winter Tonic (page
103) and Liver Mover (page 122). Always mix beet juice
with other juices.
ARTHRITIS. I drink pineapple juice to relieve arthritis in —

fact, what I drink is a glass of grapefruit-pineapple juice called

Morning Blush (page 62) nearly every morning of my life to
soothe the aches and stiffness caused by old football injuries.
I don't know why it helps . .but it seems to. The relatively
.
high incidence of sulfur and selenium in cabbage and other

cruciferous vegetables make them helpful too in relieving the
inflammation of arthritis. Because celery contains a good
balance of sodium and potassium, it is therapeutic for many
who suffer from arthritis, neuritis, and rheumatism.
Please be aware: the nightshade family of vegetables (to-
matoes, potatoes, green peppers, and eggplant) can some-
times cause joint pain. If eating or juicing these causes you
additional pain or discomfort, then avoid them.
CANCER. Fruits and vegetables with high concentrations

of beta carotene (provitamin A) may help prevent certain
types of cancer. These include apricots and cantaloupe in the
fruit category (the American Cancer Society particularly cites
cantaloupes as helpful for preventing intestinal cancer and
melanoma); carrots, broccoli, sweet potatoes, and leafy
greens as the main vegetables. Cruciferous vegetables such
as cauliflower and cabbage can also be protective against
many cancers. Try Cantaloupe Juice (page 40), The Bush-
wacker (page 93), The Broccoli Cheer (page 91), and AAA
Juice (page 83). Drinking a little whealgrass juice (combined
with another juice) daily helps a lot too.
COLITIS ANDDIVERTICULITIS. There is some evi-

dence cabbage juice, which contains the amino acid glu-
that
tamine, may relieve the pain of colitis and diverticulitis. Try
Diverticula Tonic (page 107) as well as the Anti-Ulcer Cab-
bage Cocktail (page 85).
DIABETES. An amazing juice made from Brussels sprouts

and green beans, the Pancreas Rejuvenator (page 126), may

be beneficial for diabetics. Check with your doctor before
including it in your diet. Pears are sweetened in large part
by levulose, a fruit sugar more easily tolerated than others
by diabetics. Again, check with your doctor first before in-
cluding pear juice in your diet and if it is approved, try
Evening Regulator (page 46).
GALLSTONES. Juices containing beets in small quantities

contribute to a healthy gall bladder. Try the Body Cleanser
(page 88) or Chicago Winter Tonic (page 103).
HEART DISEASE. Pure orange juice (page 44) provides a

perfect balance of nutrients that protects against heart disease
as, among other things, it strengthens the blood vessels and
capillaries. Other citrus juices are valuable as well. Vegetable
juices too are important for healthy hearts. I particularly ad-
vise you to include juices with beets in them for iron-rich
corpuscles. Remember that beet juice must be mixed with
other juices and even then taken only in small amounts. I
also recommend drinking juices containing "green" juice
such as broccoli and spinach juice. Try the Blood Regenerator
(page 87), the Body Cleanser (page 88), and the Cholesterol-
Lowering Cocktail (page 104).
HIGH BLOOD PRESSURE AND STROKES. A little
garlic juice, mixed with other vegetable juices, may lower

blood pressure. Jay's Secret (page 118) is a good example
of a juice that incorporates garlic. Citrus drinks like orange
juice (page 44) help develop strong blood vessels and cap-
illaries and protect the body against stroke. Another good
measure to take for high blood pressure is to drink Water-
melon Juice (page 80).
HIGH CHOLESTEROL. Replacing high-fat foods with fat-

free juices will help to lower cholesterol. I particularly like

the Cholesterol-Lx)wering Cocktail (page 104) and juice con-
taining a little garlic, such as Jay's Secret (page 118). Or,
you may substitute onion for garlic, if you prefer.
KIDNEY STONES. Juices containing cranberry juice help

flush toxins from the body and contribute to good kidney
functioning. Watermelon juice has an excellent cleansing ef-
fect. I suggest The Cape Codder (page 4 ) and Body Cleanser
1
(page 88).
OSTEOPOROSIS. Vegetable juices are excellent sources

of calcium, %vhich helps retard the onset of osteoporosis. Try
any of the juices noted as "calcium drinks." I particularly
urge you to consume a lot of kale or broccoli in carrot-based
juices. Where do cows get their calcium? From greens of —
course!
PROSTATE PROBLEMS. Cranberry juice removes pur-

ines, uric acid,and toxins from the bladder, kidneys, testicles,
and prostate —
which means a healthier prostate and less risk
of prostate cancer. Watermelon Juice (page 80) also contrib-
utes to a healthy prostate.
STOMACH ULCERS.
Drinking juices containing cabbage
or potatoes may relieve the discomfort caused by ulcers. Try
the Anti-Ulcer Cabbage Cocktail (page 85) or Idaho Trail-
blazer (page 116).
HEALTH AND BEAUTY AIDS

We all want to look better. I maintain that simply by incor-
porating juice into your everyday diet you will feel better and

be healthier — and a happy ''by-product*' be that you
will
look better too! Further, some specific juices and nutrients
slow down or help certain cosmetic problems such as dry or
thinning hair and red, irritated eyes, and they help promote
healthy-looking, smooth skin, shiny hair, and strong nails.
HAIR LOSS. Try juices containing cucumber, such as Jay's

Tomato Cooler (page 119) and Body Cleanser (page 88).
Also try Hair Growth and Hair-Loss Prevention Tonic (page
114).
HAGGARD-LOOKING SKIN. The high concentration of

silicon in vegetables such as bell peppers, broccoli, cabbage,
and greens make them naturals for healthy skin. Try The Skin
Cleanser (page 134). Carrots, ginger, and cucumber are good
too. Try Satin Skin Juice (page 133) and Body Cleanser (pagp
88).
IRRITATED EYES. Red, irritated, th-ed-looking eyes can

add years toyour looks. As a remedy for this, try juices rich
in greens and carrots, such as Eye Beautifier Juice (page 108).
LIFELESS HAIR. The silicon in apricots and bell peppers

and greens such as lettuce and parsley is terrific for shining
hair. Try Red Pepper Ringer (page 130), The Skin Cleansei
(page 134), and Hair Growth and Hair-Loss Prevention Toni<^
(page 114).
OVERALL AGING. To slow down theoutward effects o^

aging as well as to make you feel better from the inside out
drink a wide variety of juices including plenty of celery juice
watermelon juice, and carrot juice with parsley.

PREMATURELY GRAYING HAIR. Worrying that your
hair is turning gray too early? Make the Graying Hair Remedy
(page 1 12) part of your daily diet.
ROUGH, AGING SKIN. Any juice containing apricots is

great for smooth, elastic skin. Try Apricot Ambrosia (page
37). Satin Skin Juice (page 133) is good too, and mixing a
little sweet potato with carrot juice (page 1 37) is terrific for
the skin.
WEAK NAILS. For nice strong nails that resist chipping

and cracking, Beauty Juice (page 124) and Brittle
try Nail
Nails Juice (page 90), and any juice containing cucumbers.

—
8
JUICE AS A WAY
OF LIFE
Deciding to incorporate fresh juices into your diet is ont

thing; figuring out how to do it is altogether another. Luclciiy
it is as easy as buying some fruits and vegetables, cutting
them up, running them through the juicer, and drinking the
results. Do this in the morning instead of having coffee, oi
in the evening instead of indulging in a glass of wine. If you
work at home, juice in the middle of the afternoon for a
healthful pick-me-up. Soon you will find yourself juicing both
in the morning and the evening, and then considering toting
an icy thermos to work with you (see page 25 for informa- 1
tion on bringing juice to the office). On weekends and holi-

days when you are home and able to experiment, drinking
more than one or two glasses of juice will become a habit
and pleasurable. If you juice once, twice, three, or more
times a day you are well on your way to a more healthful life.
Once you realize the benefits of juicing, you will feel great
and most likely will avoid many of the aches, pains, and
other complaints from which your friends and acquaintances
suffer.
I know there are many different styles of eating, but as I
see it, most people fall into one of four categories wherein
there are: (1) those who eat meat and poultry, (2) vegetarians
who include fish and dairy products in their diet, (3) strict
vegetarians, commonly known as vegans, and (4) raw foodists
such as Linda and I who eat less than one fifth of our foods
cooked. Obviously there are other dietary philosophies be-
sides these four and I hope everyone embracing those will
be able to adapt the information in this book to their own
needs and beliefs.
Primary to my beliefs is the importance of consuming as
much raw food as possible. Ninety percent of my food intake
is raw. When I do eat cooked food it is in the form of rice,
potatoes, grains, legumes, or pasta. I consume no flesh, no

dairy products, no sugar, no caffeine. And I feel great.
MAKING CHANGES
Many readers may decide from the very
start that they have
little extreme as mine but nevertheless
interest in a diet as
want to eat more healthfully. For these people, I recommend
a goal of consuming 50 percent of their food raw. This may
seem like a lot at first, and it may take a while to build up
to, but trust me, it will seem reasonable very quickly. If the
50 percent diet is designed to include three or four juices,
most people will discover that before they know it, they are
sneaking up on a diet that is 60, 70, and even 80 percent
raw. Why? Because they will begin to feel so healthy, so full
of energy and renewed vigor, that a glass of carrot juice will
be far more appealing than an ice-cream cone or a
cheeseburger.
^
in place of your usual fare, start eating raw vegetable

salads, whole fruits, sprouts, grains such as brown rice and
bulgur wheat, legumes such as beans and lentils, pasta, and
cereals such as natural oatmeal and granola (unhulled oats
with no added sugar).
Other foods can be enjoyed as treats, as long as you reg-
ularly consume juices and raw foods. Let's face it, today's
on-the-run life-style makes eating healthfully tricky at times.
How often do you find yourself grabbing something quick to
eat on the way to work or as you dash out the door for an
evening meeting? How often do you get together with a friend
or colleague for a "drink" or "cup of coffee"? Or find
yourself dealing with hunger pangs as you are delayed in an
airport? While there are creative ways of maintaining a health-
ful diet in these situations, it is not always possible and you
may choose to down a frozen yogurt, a few crackers, a hunk
of cheese, or a fast-food taco. Even with these sometimes
unavoidable lapses, you can return to juicing as soon as you
get home and still maintain excellent health.
What is more, you may, for example, love roast duck or
cheese omelets and the idea of eliminating either from your
diet is unthinkable. While I truly believe you will feel better,
be healthier, and after a short time, not miss these sorts of

foods in the least, I believe even more strongly in the value
of incorporating juice and an increased amount of raw foods
into your diet in whatever way best fits your life-style and
confirms your personal convictions.
No one (not even I!) can eat enough raw foods to nourish
body correctly. Nutritionists estimate that we would
his or her
have consume approximately fifteen pounds of raw plants
to
every day to supply the body with what it needs. The good
news is we can juice.
Nutrient-rich juice supplies our cells with everything they
need to stay healthy and functioning. It cleanses our systems
and promotes regularity. It strengthens bones, makes our hair
226 Juice as a Way of Life

shine, and contributes to a healthy heart. Just one or two
glasses every day helps a lot. More than that? Even better!
JUICING EVERY DAY

I am not trying to sell a fad diet. ! am not going to tell you
precisely what to eat and when to eat it. I offer no specific
menus and very few rules. What 1 am "selling" is a sensible,
delicious, and nutritious route to a more energetic, healthier,
and happier life.
With this in mind, work toward a diet that includes six

glasses of juice a day, making sure at least one is carrot, or
a carrot-based, juice. Sweet, delicious carrot juice mixes mag-
ically with a wide array of fruits and other vegetables, but
more important, provides your body with a valuable spec-
it
trum of vital nutrients including all-important beta carotene.

Four of the six daily juices should be vegetable juices (made
easy with carrot juice!) and two fruit juices, a 2:1 ratio. And
remember, with very few exceptions, juices of vegetables
and fruits should not be combined. Both have their own roles
and combining the natural oils in vegetables with the acidity
of fruits is akin to mixing oil and water. It may cause you
to experience bloating, gastric distress, and nausea. The shin-
ing exceptions, as you undoubtedly know by now, are carrot
juice and apple juice.
I drink at least two quarts (eight cups) of fresh juice a day,
which is more than I recommend to anyone just beginning

to juice. Start slowly with two or three glasses (8 ounces
each) and work up to six or more. Try to keep the 2: ratio 1
in mind. Perhaps you could begin with a glass of frothy orange

or pineapple juice in the morning, drink a glass of carrot-
The Juice man's Power of Juicing 227

apple or carrot-celery juice at lunchtime, and then another
vegetable juice with dinner. If, after a few days or a week,
you add a vegetable juice midmoming and also midaftemoon
or early evening, and a soothing fruit juice before bed, you
have done it! That's six glasses during the day. Painless, isn't
it? Delicious, too.
^
V
WHAT TO EAT
In addition to juice, consider beginning the day with natural
cereal, oatmeal, or unsweetened granola and some fresh fruit.
Snack on a few pieces of dried fruit or nuts during the morning
and then for lunch eat a generous bowl of raw salad with a
light yogurt, tahini, or vinaigrette dressing. Another good
choice for lunch is a brown rice and vegetable pilaf, or pasta
with lightly cooked fresh vegetables or tomato sauce made
from garden tomatoes. Snack on fruit or handfuls of sprouts,
and by evening, after a glass of carrot or other vegetable
juice, eat a smaller portion of rice or pasta, some mildly
spiced beans, or vegetable soup.
During the week, also eat nuts and seeds for great flavor
and crunch, as well as for needed oils. Other oils, such as
walnut and olive oil, are valuable in small amounts. Finally,
incorporate easily digestible, protein-rich tofu into your diet.
It very important to get enough protein. If you want to
is
include fish, eat the very freshest you can find and steam,
bake, or broil it to avoid adding extra fats.
I suggest consuming most of your daily food intake in the
morning and afternoon and eating very little in the evening.

If possible, eat small meals three, four, or five times a day.
I nibble constantly, and always on one kind of food. Rarely
in the past forty-five years have I sat down to a meal with

five or six food combinations. I prefer to avoid the enzymatic
clash that occurs in the digestive system when it deals with
a lot of different foods. I suppose you could say I eat like an
animal: one food at a time.
As I explained before, begin the day with fruit juice and
end it with a soothing evening tonic of apple-pear or carrot-
apple juice. If you are hungry in the evening before bed or
while watching television, eat some fruit —
fruit is easy and
quick to digest. Please don't reach for a bag of chips or a
bowl of ice cream. One of the biggest mistakes we make is
to eat a lot of heavy food late in the day. As you sleep, your
entire system should have uninterrupted, restful time to re-
juvenate, detoxify, purify, and regenerate. But if most of
your energy is monopolized by your digestive system working
time and a half because you over- ate in the evening, you
might wake up feeling strangely unrested. And guess what?
Your body is telling you something.
JUICING AND COOKED FOOD

I hope by now you realize I am not insisting that everyone
give up cooked food. 1 hope you will cook far less than you
used to, and perhaps as the months and years go by, you will
find yourself relying very little on the stove and oven. But
for many people, cooking is an integral and pleasurable part
of life.
If youcooked foods, please remember one thing: Drink

eat
vegetable juice with the meal. And do not mean V8. 1 mean
1
freshly made carrot-celery juice or any juice with a combi-

nation of vegetables (see the recipes beginning on page 82).
As you eat, chew the food well, then sip the juice after nearly
every forkful of food —
swirling it in your mouth until it feels

warm and sweet
tastes —
to activate the digestive enzymes in
the saliva. The live food in the juice provides the body with
extra enzymes to aid digestion and absoq^tion.
When you cook, cook food only until warm if possible.
By preventing the food from getting too hot, you will not
kill all the helpful enzymes. Naturally, this is not sensible
with everything. Meat and poultry must be thoroughly
cooked; raw fish may carry harmful parasites; raw or under-
cooked eggs may be tainted with salmonella; a half-baked
potato is unpleasant to eat; and no one likes crunchy pasta
or rice. But most vegetables need only a short stint over the
heat; grains such as bulgur soften during soaking and do not
always require lengthy cooking.
When you eat a baked potato or a bowl of steaming soup,
scatter a good measure of chopped raw onions over it. The
onions add good flavor as well as a portion of raw food.
FOODS TO AVOID
I openly admit that I would prefer to call this section "foods
to eliminate," but being realistic and respectful of your very
personal likes and prejudices, I suggest only that you cut back
on the following foods.
All of us are raised on certain foods that may play an
important role in family traditions or that we find particularly
comforting. Do I forgo the turkey with all the trimmings at
Thanksgiving? You bet I do, but that does not mean I expect
everyone to. Do I crave hot chocolate after a day on the ski
slopes? Not at all; I_warm up with a cup of hot herbal tea,
but you may look forward to the sweet, chocolaty drink all
the way down the mountain. What I hope is that you will
consume these things in moderation.

Here is a list of foods I recommend eating sparingly, if at
all.At first glance, the list may seem to include every culinary
pleasure on the planet and may overwhelm you with feelings
of deprivation. This is not the case. These are foods that 1
shun for sound dietary reasons, and if you reduce your intake
of them and supplement your diet with delicious fresh juices,
crisp salads, naturally sweet fruits, and wholesome grains, I
promise you will feel, look, and be healthier. Again, I am
not insisting that these foods be banished from your kitchen
—
and life ^just that you think about what you put in your
mouth, how often, and why.
ALCOHOL. Alcohol is high in calories and sugars. Its food

value is nominal, while the harm it wreaks on the body and
spirit is phenomenal. As well as contributing to liver and
heart disease, high blood pressure and high cholesterol, al-
cohol is dangerously addictive. Breaking the addiction is dif-
ficult and far too often comes about only after much
heartbreak and physical damage. I strongly urge everyone to
refrain from consuming alcohol, and if you can't or don't,
then consume it in extreme moderation. After a stressful day,
try carrot-apple juiceor carrot-celery juice. The juice will
help you relax and restore energy too.
ALL PROCESSED FOODS. In the name of progress, we

have altered, denatured, and devitalized our food with ad-
ditives and chemicals. This means that we must eat more to
satisfy the body's nutritional needs. Much of the processing
technology is aimed at extending the shelf life of the food,
—
making it practically indestructible. This is great if you are
starving in a drought-ridden country with no other available
nutrition. Fortunately, in America and most of the Western
world this is not the case. We are blessed with an abundant
and varied supply of fresh produce from which we can extract

the optimal amount of vitamins and minerals to ensure good
health and well-being. Why do otherwise?
BROWN SUGAR AND HONEY. Brown sugar is no better

than white sugar. Both provide empty calories with very little
food value. Like sugar, honey is a sweetening agent that is
largely unnecessary when your diet is rich in naturally sweet
fruits. However, if you like to sweeten herbal tea, use honey.
I prefer to use tupelo honey. Sometimes I also use maple
syrup as a sweetener.
CAFFEINE. Coffee and tea, both full of caffeine, are not

good for anyone. The exception is soothing, caffeine-free
herbal tea. Caffeine is also present in colas, over-the-counter
pain relievers (read the labels), and, in small amounts, choc-
olate. The tannic acid in caffeine contributes to constipation.
On the other hand, it acts as a diuretic, flushing valuable
nutrients from the body before they are properly absorbed
and robbing the body of necessary fluids. Caffeine is addictive
and can cause headache, nausea, insomnia, crankiness, and
the jitters. These same symptoms may occur during with-
drawal from caffeine but in a few days will pass. Caffeine
is linked to premenstrual syndrome and high cholesterol and
certainly aggravates the symptoms of stomach ulcers by stim-

ulating the release of acids in the body. I begin each day with
fruit juice, a quick and healthful energizer. Try it, youMl like
it.
CHOCOLATE. If you could stomach pure, unsweetened

chocolate, called chocolate liquor in the trade, eating choc-
olatewould not be too bad. However, chocolate liquor is not
what we refer to when we speak of the confection. Chocolate
as we know it is chocolate liquor that has been sweetened
with sugar and emulsified with cocoa butter or vegetable
shortening (both fats). Some chocolate contains added milk

solids, which make it milk chocolate. There is little nutritional
value in chocolate — ^just sugar and fat and a small amount
of caffeine.
COOKED VEGETABLES AND FRUITS. When you

cook vegetables and fruits you destroy many of the live cells
in these nourishing plants. When you eat the cooked food
you are getting only a fraction of the vitamins and minerals
you would get if you ate them raw. Nutrients leach out into
the cooking water or evaporate with the moisture naturally
occurring in the food. Of course cooked foods will not harm
you, but they do not have nearly as much nutritional value
as do raw fruits and vegetables.
DAIRY PRODUCTS. All mammals rely on their mother's

milk for early nourishment, and humans are no different. As
we mature, we are the only mammal that continues to drink
milk and eat cheese and yogurt. Personally, I do not rec-
ommend dairy products for weaned children and 1 do not find
them necessary for adults. The mucus associated with dairy
products slows or inhibits digestion. The high percentage of
animal fat in most dairy products contributes to a number of
diseases, including heart disease and some cancers. If you
must consume dairy products, make sure they are nonfat or
low-fat, and drink only skim milk. Goat's milk has a smaller
molecular structure and is easier to digest than cow's milk.
Soy milk and almond milk are both good substitutes for either
cow's or goat's milk and are available at health food stores.
(We prefer almond milk.) Use them in recipes or to pour over
hot cereal; your family will soon request them.
EGGS. For decades the American medical community has

warned victims of high cholesterol and heart disease about
the danger of eating eggs. The yolks are high in fat, and
while whole eggs supply the body with protein, it is a simple

matter to get protein elsewhere. What is more, in recent years
there has been a lot written in the popular press about sal-
monella in eggs, bacteria that cause the body to experience
a host of symptoms ranging from flulike aches and pains to
chronic discomfort. Eggs and every preparation containing
eggs must be cooked to a temperature of 160°F or above to
ensure safety.
FRIED FOODS. By their very nature fried foods are laced

with fat. It isimpossible to fry anything without relying on
a fatty agent — oil, butter, or lard —to heat to the extreme
temperature necessary to seal the food and produce the crisp
coating that makes fried food appealing to so many people.
Unfortunately, during cooking the food not only absorbs some
of the fat, it also swims in it so that the coating may be greasy
and oily. If you really enjoy fried food, try broiling or grilling
it instead with just a little fat. If you insist on eating
no or
fried foods, make
absolutely sure the cooking fat is hot
enough to seal the food quickly. This will prevent too much
fat from entering the food. Soy oil and com oil are the best
oils touse for frying. And be sure never to save or reuse oil
that has been heated. The best advice is to avoid fried foods
wherever possible.
MEAT. When we eat meat, we are putting *' secondhand"

nutrients into our bodies. By this I mean we are getting
vitamins and minerals from the plants the animal consumed
during its life. These nutrients helped the animal develop fine
muscles and tissues. They can help us do the same, but why
wait for them to be processed through another animal's
flesh —flesh that often is shot full of hormones and anti-
biotics? We can receive the nutrients directly and efficiently
by eating raw plants, either in the form of juice or otherwise.
What is more, consumption of red meat is linked to heart
disease, high cholesterol, and cancers such as colon and pros-
234 Juice as a V/ay of Life

tate. Both the established medical community and the federal
government agree that Americans should reduce their intake
of red meat. I extend this recommendation to poultry, which
often is tainted with salmonella bacteria as well as antibiotics
and hormones.
SALT. Salt is a naturally existing mineral. Because it exists

in such abundance on the earth, it is present as organic sodium
chloride in many vegetables. These traces are all you need
for your health. There is no reason to add table salt to your
food if you eat a balanced vegetarian diet. In fact, salt may
contribute to high blood pressure and heart disease. It can
cause the body to retain fluids and feel bloated. We lose salt
when we exercise, but if you drink a juice with celery in it
after a strenuous workout, you will easily replace the sodium

the body needs.
WATER. am I not exaggerating when I say I have not had

a glass of tap water in nearly fifty years. What I mean is I
don't turn on the faucet and fill a glass with water for drinking.
Instead, I get almost all the water I need from juice and raw
fruits and vegetables: pure, unadulterated, natural water fil-
tered through the live cells of living plants. When I drink
water, I drink bottled distilled or mineral water. I suggest
you do the same, or buy a good-quality filter your sink.
for
In my opinion, much of the water in the public water
systems is not fit for human consumption. It is overtreated
with chemicals that can endanger your health. What is more,
a percentage of lead may leach out into household water from
old pipes and solderings, which is a potentially dangerous
situation. Use tap water only for bathing and washing dishes
and clothes. For cooking and brewing herbal tea, I suggest
steam distilled water. If you are concerned about the lack of
minerals in distilled water, rest easy. Juicing provides ample
minerals.

WHITE SUGAR AND FLOUR. White sugar is refined
sugarcane, broken down until any trace of the original plant
is gone and what is left is a sweet substance with little food
value. A
teaspoon of white sugar contains about sixteen ca-
lories and nothing else. We add it to all sorts of fat-laden
creations to make them ultimately palatable. White flour is
similar to white sugar in that during refining all of the germ

and bran of the wheat has been removed so that only a white
powder remains. White flour may yield a tender biscuit, but
I suggest using whole wheat flour for baking. At least this
flour has a modicum of nutrition.
You will find that after several days or weeks without a

lot of sugar, salt, caffeine, and meat, you will feel better,
look better, and probably will lose most of your desire for
them. Your system will be cleansed and will crave fresh,
wholesome foods; your palate will have developed a taste for
sweet, pure juice. You will eye the produce section of the
market with new interest, mentally concocting juice ideas as
you stroll along the aisles. This is what being on a healthful,
natural diet is all about: renewed vigor and a sense of culinary
adventure that heightens as you come to realize the benefits
of feeling and looking great.
THE IMPORTANCE OF
EXERCISE
The fact is, my no matter how many glasses of carrot
friends,
Juice you drink in a day,if you don't get up and move about,
your body will deteriorate despite your efforts to eat health-

fully. When asked the secret of long life, George Bums once

said it was getting out of bed every morning. I agree. Get
up, get out, get moving.
If you are able, take a brisk walk, ride your bicycle, go
swimming. Even if you do not swim, hang on to the side of
the pool and kick your legs, or jog in waist-deep water. Try
to exercise for at least twenty minutes every day. Your heart
needs the stimulation. If you're physically able, build up to
more.
I am
an insatiable racquetball player, and even when on
the road, I try to find a health club where I can pick up a
game or two. When I am home, I spend a good twenty minutes
or longer at high speeds on a huge treadmill I have installed
in the house. I also use my rowing machine daily. You do
not have to do as much as I do —
any form of exercise tones
the body, and more important, gets the heart pumping.
A WORD ON FASTING
Every so often I fast. It is usually once a week and I never
give up juice completely for that twenty-four-hour period. I
drink Waldorf Salad Juice (page 138) to maintain the sodium-
potassium balance the body needs. During these fasts I dilute
the juice by half with distilled water so that it is easier on
the system.
Why do fast? I I believe it cleanses my body
and refreshes
my soul. Fasting, with its long and sometimes tumultuous
history, is currently in some
disrepute with the established
medical community. Nonetheless, many people fast. Cer-
tainly a day without solid food does no harm if you are —
healthy to begin with. (Obviously diabetics and anyone suf-
fering from ill health should not fast. Everyone should consult
his or her doctor before fasting.)

My body works hard twenty-four hours a day, six days a
week; 1 view fasting as its "day off." During this day, the
body cleanses, purifies, and essentially resurrects itself. Dur-
ing the fast, the system flushes out the liver, kidneys, and
bladder and eliminates toxins. The purging is ultimately rest-
ful and relaxing. After a day of fasting and a good night's
sleep, I wake up full of vigor, eager to start the next week
fully charged and ready to meet new challenges.

9
JUICING FOR
WEIGHT LOSS
When you integrate juice into your regular daily diet and
life-style, promise you will feel better, look better
I — and
unwanted pounds will melt away. Why? The answer is sim-
ple. Fruit and vegetable juices are essentially fat- free, have
very few calories, and while supplying you with all the nu-
trients your body needs, also satisfy hunger pangs and crav-
ings for sweets. An 8-ounce glass of fruit juice contains about
a hundred calories; a glass of vegetable juice about half that
amount.
HOW TO LOSE WEIGHT

WHILE JUICING
The only effective way to lose weight is to eat less food than
you have been, and change the type of food you are eating.
to
In other words, alter your eating behavior. With a juicer in
the kitchen and fresh produce in the refrigerator, doing this
is a breeze. As with any weight reduction diet, check with
your doctor before beginning a regimen that includes a lot of

juices.
Drink a glass of foamy fruit juice to start the day and then
eat a good, wholesome breakfast. Drink a glass of juice mid-
moming and midaftemoon to quell any hunger pangs. Then
drink vegetable juices with lunch and dinner, and finally drink
a soothing glass of juice in the evening before bed. Does the
routine sound familiar? It should, as it incorporates the six
glasses of juice I recommend throughout this book for opti-
mum healthful benefits. These six glasses provide you with
enough nutrients to see you through the day if accompanied
by light, low-fat meals high in fiber.
Eat raw lettuce and other vegetable salads, grains, and
legumes. These provide bulk without a lot of calories and
fat. After a short while, you will eat less at meals and, because
you will feel better, will prefer healthful foods to junk foods.
Best of all, once you reach your desired weight, the juices
will help your system maintain its perfect balance of nutrients
so that you will not be tempted to overindulge in fat-laden
foods and consequently avoid the cycle that happens with
nearly every "diet" in the world: The pounds you worked
so hard to shed creep back on.
DO NOT FORGET TO
EXERCISE
Using juices to help curb the appetite and ultimately let you
lose weight is effective only if you include some exercise in
your life. This is particularly important for anyone leading a
240 Juicing for Weight Loss

sedentary life. In Chapter 8, 1 discuss how vital exercise is
for a healthy heart and cardiovascular system. It is also a
valuable and pleasurable tool for weight loss.
You have heard it before, and I am not going to tell you
any differently. The only way to lose weight and keep it off
is change your eating habits and exercise regularly. Commit
to
to a good twenty-minute walk every day; join an aerobics
class; find a partner for regular squash or racquetball games;
join the **Y" and swim three or four times a week; dust off
your bicycle and take it out on the road or invest in a stationary
bike. There are numerous ways to fit exercise into your par-
ticular life-style. But the fact remains that you are the only
one who can make the decision and then stay with an exercise
routine. Happily, once you begin exercising, your energy
level will increase and you will begin to enjoy the exercise
more than ever.
WHAT'S WRONG WITH THE

AMERICAN DIET
To understand why so many of us struggle with extra pounds
and an inability to keep them off, I think we should examine
the general diet of most Americans. It is pretty dismal, rife
with foods high in saturated fats, sodium, and empty calories.
Undoubtedly you are aware that the four basic food groups
are not really all they are cracked up to be. Since elementary
school, we have been taught to respect them and to eat a
''balanced" diet by consuming foods from each group: (1)
meat, poultry, and fish; (2) dairy products and eggs; (3) fruits
and vegetables; and (4) grains, legumes, seeds, and nuts.
The Juiceman's Power of Juicing 24 f

Eating foods from these categories in more or less equal
amounts constitutes the standard American diet, or SAD. And
sad it is. Most people concentrate on meats and dairy products
— —
and ignore or give a cursory nod to fruits, vegetables,
grains, and legumes.
The good news is that people are revising their thinking
about the four food groups and are learning about what is
called *'the New Four Food Groups." Americans are en-
couraged to eat more fruits, vegetables, grains, and legumes.
If used as a foundation, the New Four Food Groups can supply
ample nutrients, fiber, essential fatty acids, and protein — the
components of a healthy diet.
THE LOGIC OF JUICING

If the New Four Food Groups illustrates that we should in-
clude a generous amount of grains, legumes, vegetables, and
fruits in our diets, it makes sense that juicing as many of
these foods as possible ensures that we reap the full benefit
of their nutrients. Once you decide that this makes sense, you
will instinctively feed your body with a healthful, low-fat
diet. The raw salads, beans, rice, and pasta you eat to sup-
plement the juices and supply the body with needed fiber,
protein, and complex carbohydrates are deliciously filling
without being fattening.
Pasta, rice, and baked potatoes are not the culprits when
it comes to weight gain. It's the sauce, butter, and sour cream
that do the damage. Toss pasta and rice with slightly cooked
vegetables, fresh tomato sauce, or vinegar, garlic, a little
olive oil, and fresh herbs. Put a dollop of nonfat or low-fat
242 Juicing for Weight Loss

yogurt, a squeeze of lemon juice, chopped herbs, or lightly
grilled tomato slices on the baked potato.
Plan meals around the juice, beginning, as I always do,
with the juice as the focus. Soon you will be drinking pleas-
antly filling juices supplemented by a diet rich in fiber and
carbohydrates — and nearly all your desire for fattening and
sweet foods will disappear.

10
THE JUICEMAN ANSWERS
YOUR QUESTIONS
Many of the questions addressed here are discussed else-

where in the book. But, because these are the most frequently
asked, I offer them again in a straightforward, question-and-
answer format. Others are stray issues not previously covered
that nonetheless deserve attention.
Q: Why is juicing so important? Why can't I just eat the

food?
A: Juicing ismost helpful thing you can do for your
the
body nutritionally. When you
eat, the body takes approxi-
mately one and a half days to process the food completely
from the time of ingestion to elimination. And even when
working to perfection, the body extracts a small percentage
of the valuable juice from the fiber. A large percentage is
locked in the fiber that is expelled from the body. When you
juice, highly concentrated nutrients enter your bloodstream
very quickly because your body doesn't need to extract the
juice from the fiber.
Q: Why can't I use a blender or food processor to make

juice? Why do I need a juicer?
A: A
blender and food processor do not extract the juice
from the fiber. They puree or mash the fiber with the juice,
simply liquefying the fruit or vegetable. A juicer separates
the life-giving juice from the fiber.
Q: Can't buy bottled

I juices at the market? Aren't they
just as good for me?
A: The fresher the juice the greater its nutritional value.
Fruits and vegetables processed for commercial canning are
pasteurized (heated) to extend their shelf life and meet gov-
ernment standards. This processing causes some nutrient loss.
Freshly made juices are pure and full of the concentrated
nutrients which I believe are so important to good health and
well-being. Plus, with juice you make you have absolute
control of what is in the juice.
Q: When you juice fruits and vegetables, you throw away

the fiber. Isn't fiber important too?
A: Fiber is more than important, it is essential. Worldwide
epidemiological studies indicate that fiber is a key component
in preventing colon cancer. This is why I always say to ''eat
around the juicer" for fiber. Eat plenty of raw foods that are
high in fiber, such as whole fruits and vegetables. Also be
sure to include a variety of legumes and whole grains.
Q: Can't get ail the nutrients need from vitamin pills?

I I
A: Nutrients found in fresh fruits and vegetables are far

more potent than those found in pills. Because nutrients in-
fluence each other by working synergistically, they help each
other to create working reactions within the body. When
combined naturally in food, they are far more effective and
better absorbed than when singled out in pill form.
And there's another reason. Nutrients are constantly being
discovered and named. For example, you've heard of beta
carotene, but does alpha carotene mean much to you? This

nutrient, found primarily in fruits and vegetables, has recently
shown protective effects against vulvar cancer. Phenols, in-
doles, aromatic isothiocyanates, terpenes, and organosulfur
compounds are part of a new category called "anutrients,"
which may show protective effects against some cancers. You
guessed it: They are found in fruits, vegetables, grains, and
other plants.
The point is, these nutrients are only just being shown to
have value, being given names or categories, and certainly
won't appear in supplement pills for a while. Remember,
juices provide not only nutrients with well-known functions,
but also nutrients with roles that are not yet understood or
recognized. Fresh fruits and vegetables are good for us in
ways we do not even know about yet!
Finally, if you do need to take a particular supplement, be
sure to swallow it with the juices that are highest in that
nutrient for better absorption.
Q: How do you get enough protein if you eat a vegetarian

diet?
A: Incorporating freshfruit and vegetable juices into your
diet does not mean you have to become a vegetarian. But if
you do reduce your intake of meat and dairy products, you
can still incorporate protein in your diet. The combination of
beans and rice is a classic example of a complete protein
vegetarian meal.
Plant life contains protein. Large amounts of plant fooas
are difficult to consume because of the indigestible cellulose
fiber. But this roadblock is eliminated when we juice the
plant. For example, it takes about a pound of carrots to make
about eight ounces of juice and in that pound are about three
grams of protein, plus vitamins A and C.
Q: Are there ways to use fresh fruit and vegetable juices

in cooking?
246 The Juiceman Answers Your Questions

A: There are lots of delicious uses for juices in cooking.
Add fresh carrot or a combination of carrot and another veg-
etable juice to stocks, sauces, and soups. Make fresh tomato
juice and use it as the base for fresh tomato sauce for pasta.
Try poaching pears in a mixture of water and pear juice (you
might want to add a little sweetener too), or using a splash
of fresh apple juice in apple pie or applesauce. Juiced oranges,
limes, and lemons are great in cakes and custard-based pies
calling for citrus. Fruit juices can be the bases for delicious
sherbets and sorbets. Let your imagination and common sense
guide you and soon you will be incorporating fresh, whole-
some juices into numerous dishes.
Q: Can use the fruit and vegetable fiber that accunrvulates

I
during juicing in cooking?

A: Of course! Carrots are the most successful. The fibers
are finely grated carrots, the crucial ingredient in carrot cake.
The fibers are dry, however, and so you may have to adjust
the liquid in the recipe. And speaking of the liquid, try some
of the juice in place of the water or milk called for. People
have also told me they add the carrot fiber to meat loaf or
bean loaf for good flavor and texture.
Another use of the juicer is to prepare freshly grated co-
conut. Buy a whole coconut and, if possible, crack it open
at the store to make sure it does not have any fungal growth
in it, which is a common occurrence. At home, remove all
the hard, brown exterior and press the white interior through
the juicer. One whole coconut should yield about 2 cups of
unsweetened, grated coconut and about Vy cup of coconut
milk.
Q: What else can do with the leftover fiber?

I
A: The most obvious thing to do with the fiber is to com-

post it. Keeping a compost pile in the backyard is easy and
reduces your output of disposable garbage. Mix the fiber from

the juicer as well as other biodegradable food scraps (meat
and dairy are not recommended) with grass cuttings and
leaves to make rich, fertile composted soil to use on lawns
and vegetable and flower gardens.
Q: Can I put fruits and vegetables vîth seeds and pits

through the juicer?
A: Most small seeds are fine —
the juicer will simply expel
them with the fiber. Peach, apricot, nectarine, and cherry pits
should be removed, as should any large, obviously hard
stones or seeds.
Q: Are there any fruits and vegetables I should peel before

juicing?
A: It is important always to remove the outer colored rinds
of oranges, grapefruits, and tangerines when juicing. These
particular citrus rinds contain indigestible, volatile oils that
taste bitter and may interfere with your absorption of the
nutrients in the fresh juice. Also peel mangoes and papayas.
There is no need to peel lemons and limes.
Remember to cut the outer rind off pineapples and melons
if they are not organically grown. The same is true for the
stems of inorganically grown grapes, and about one inch of
the root ends of carrots and other root vegetables. These are
the areas of the plant where pesticides and other chemicals
tend to be most concentrated. For more information, read
carefully Chapter 5, which has information on juicing the
fruits and vegetables mentioned in the recipes.
Q: Is there a greater concentration of pesticides in juice
than in a single fruit or vegetable?

A: Not necessarily. Most pesticides, herbicides, and fun-
gicides are on the surface of the fruit or vegetable and so can
be washed off with a biodegradable natural cleanser designed

to remove them. These cleansers are available at health food
storesand through a number of mail-order catalogues catering
to environmentally sound products. It is because of these
chemicals that I urge you to buy organically grown produce
whenever possible.
Q: I am pregnant and want to know if can incorporate

I
juices into mydiet both now and after the baby is born when
I am nursing.
A: Absolutely. Now is the time to pay close attention to
nutrition for you and the baby. Fresh, delicious, wholesome
juices are terrific sources of vitamins and minerals — without
unnecessary and sugars
fats —
and they taste wonderful. I do
not recommend juices as an alternative for prenatal vitamin
supplements. Your body needs a wide range of nutrients at
this crucial time and the supplements are designed to meet
your very special needs. But try drinking fresh juices in place
of the coffee, tea, and alcohol you have given up during these
nine months. Make a big glass of carrot-apple-parsley (page
117) or orange juice in the late afternoon when you feel in
need of a pick-me-up. Continue this practice during nursing
to supply your body and your baby with valuable nutrients.
Always consult your doctor before changing your diet in any
way.
Q: What are your favorite juices?

A: I like so many different juices, it is hard to name just
a few. Also, I drink specific juices for targeted health reasons.
But I do have some all-time favorites 1 call the *' magic
dozen." You will find these in the recipe section of this book
with the following names: The Champ (carrot-apple juice);
Cantaloupe Juice; Watermelon Juice; San Francisco Fog Cut-
ter (apple-strawberry juice); Bromelain Plus (pineapple juice);
either Dawn Patrol or The Eye-Opener (orange or grapefruit
The Jukenuins Power of Juicing 249

juice); Waldorf Salad Juice (apple-celery juice); Digestive
Special (spinach-carrot juice); The Carrot Top (carrot-beet
juice); Pick-Me-Up Energy Cocktail (carrot-parsley juice);
Evening Regulator (apple-pear juice); and Green Power (spin-
ach-parsley-celery-carrot juice),
Q: What juices do you recommend during hot weather?

A: All juices provide the body with water and therefore
keep it cool. I suggest any juice with cucumbers and water-
—
melon both are natural coolants as people living in hot
regions such as India and the Middle East have long realized.
Juices containing celery are good as the celery juice replaces
sodium lost through perspiration. I also love Jay's World
Famous Lemonade (page 56) too. Try it over crushed ice.
Q: When am really thirsty, like drinks with fizz. How

I I
can satisfy this craving with fruit juice?

I
A: It*s as easy as adding a '/2 cup or so of sparkling mineral

water to the juice right after it comes from the juicer. Chill
the mineral water first and use chilled fruits or vegetables.
Q: What juices do you suggest serving at parties?

A: Any of the fruit juices are great choices. Your friends
will appreciate the flavor and novelty of fresh apple juice,
pineapple juice, and cantaloupe juice. The Champ is always
a big hit too. To make the juices more festive, serve them
over crushed ice, add a twist or slice of lemon or lime, or
add some sparkling mineral water.
Sorbets made from fresh juice are also always popular.
Q: What are the best juices to drink with meals?

A: Vegetable juices make good accompaniments for
meals. Sip the juice between every bite of food and be sure
to "chew*' the juice. This means swirling it around in your

mouth until it tastes sweet and feels warm so that the digestive
enzymes in the saliva are activated.
Q: When I am juicing, should

use an apple to clean the
I
juicer when I want to switch from fruits to vegetables, or

vice versa?
A: Yes, that's a good idea. Use apples as neutralizers since
they are compatible with every fruit and vegetable. The apple
washes out any residue of the previous juice. Remember to
place a clean cup under the juicer's spout for the next juice.
After a lot of juicing, or when you are through juicing for
the time being, clean the juicer with clear, running water.
Q: How long can I store fresh juice?

A: If possible, I do not recommend storing it at all. For
the most benefit, drink juice soon after making it, as it begins
to deteriorate rapidly. The act of slicing an orange causes it
to lose some vitamin C, for instance, and apples begin to
oxidate (turn brown) right after they are cut. If you must store
juice, keep it in an air-tight container in the refrigerator for
no more than twenty-four hours. (Melon juice and cabbage
juice do not keep well.)
Q: Is juice still good after It turns brown?
A: No, it has oxidized and lost its food value. After about
twenty-four hours of storage, it may become toxic. This is
why the government requires commercial canneries to pas-
teurize juices so that their shelf life is extended. Freshly made
juices are the absolute opposite of day-old juices; they are
much better for you.
Q: want to drink juices at the office. How do take fresh

1 I
work and keep them viable?

juices to
A: Luckily there is a way to do just that. Rinse out a sturdy
thermos with water and then put it in the freezer the night
The J u iceman's Power of Juicing 251

—
before so that the inside liner gets nice and frosty (like a
frosted beer mug). Just before leaving the house, pour freshly
made juice into the thermos right up to the lip it's important —
not to leave an air pocket. Screw the top on the thermos
holding it over the sink since the full jug will probably ov-
erflow a little. If you leave any air in, it will warm up and
the juice will lose some of its potency. If possible, store the
thermos in the refrigerator at the office. Drink the juice all
at once or share it with a co-worker. Do not drink a little and
recap it. You might consider buying two small thermoses so
you can enjoy wholesome juice in the morning and afternoon.
Q: You started juicing when you were young. 1 am over

fifty and have not eaten a very healthful diet. Will I benefit at
all if I start now?
A: never too late. And if you enjoy the good life
It is
socializing, prime rib dinners, cocktails you need the juices —

more than ever. Drink them to flush the toxins from your
body and then go party. But even more important, initiating
a more healthful diet at any age is good for your heart, your
circulation, your weight, and your overall feeling of well-
being.
Q: Will juice lower my cholesterol?

A: Just as incorporating juices into your diet will help you
lose weight naturally, it will also help lower your cholesterol.
Fresh fruit and vegetable juices contain no saturated fats or
added sodium. They are full of vitamins and minerals and
help everyone stick to a healthful, low-fat diet. If your doctor
has advised you to lower your cholesterol by changing your
diet, talk to him or her about the value of fresh juices.
Q: If I am out for the day and want to buy some carrot

juice, is that all right?

A: It is not only all right, I encourage it. During a long
afternoon of shopping, attending meetings, or rambling
through the park, a frothy glass of carrot juice is much more
valuable (and delicious, I think) than a can of soda or a cup
of coffee. Find a health food store or cafe that juices its own
or buys it daily. The next best thing to freshly made juices
are those made early in the morning and delivered the same
day. A reputable store will refrigerate the juice. Even then,
it may be six, eight, or ten hours old and will not give you
the same lift as the fresh juice you make at home.
Q: like to pour milk on

I my hot and cold cereal. What do
you use to moisten cereal?
A: I use fresh apple juice. I add
dry cold cereal, and
it to
when the weather is gently and pour it over
cold, I heat it
hot oatmeal. Delicious! I never let it get hotter than about

lOO^'F, which is a little warmer than lukewarm, so that I don't
kill the enzymes. You can also try almond milk or fresh soy
milk.
Q: Do you have any suggestions for healthful ways to eat

out in restaurants?
A: This tricky but it can be done. First, I avoid *' fancy"
is
restaurants where the chef may use heavy cream sauces and
serve a lot of meat and poultry. I usually order a salad, such
as spinach salad without the eggs and bacon. I either bring
my own organic apple cider vinegar to dress the salad or
request the oil and vinegar in cruets and make my own dress-
ing. Fresh lemon juice is a good choice too. Plain rice is
usually readily available in restaurants. And many restaurants
will serve you a plate of steamed vegetables with a plain
baked potato on the side. If you eat fish, ask for broiled fish
without sauce. Eat the bread without butter. Avoid dessert
and drink seltzer or mineral water with a twist of lemon or

lime. A of problems can be eliminated by seeking out and
lot
patronizing health bars, vegetarian restaurants, and with lim-
ited application, salad bars.
Q: Ho^ do you care for your teeth and gums?

A: Chewing a lot of fiber exercises the gums and, of
course, I make sure to get enough vitamins and minerals by
juicing. I brush my teeth and gums daily with a natural tooth-
paste and also follow a special cleansing routine two or three
times a week. I put a little baking soda in a dish and add a
few drops of hydrogen peroxide to make a paste. I rub this
on my teeth and gums with a soft toothbrush, making sure
to get it on all the surfaces of the teeth, including between
them, and just above them on the gums. I then concentrate
on rubbing the paste on the gums. The entire procedure takes
about four or five minutes —
but those minutes are mighty
valuable. Do this at least twice but never more than three
times a week. If you fast, as I do about once a week, follow
this procedure during the fast to prevent buildup of lactic acid
formation that too often results in dental caries.
Q: Should I encourage my children to juice?

A: I should say so! Growing children need a full comple-
ment of vitamins and minerals for healthy development, and
how better to help get them than through juice? Instilling a
liking for fresh juices and other raw foods will help them
develop lifelong healthful eating habits too. My two young
sons actually prefer fresh fruit juices to most other drinks.
But remember that children's dietary needs are different from
adults' and do not expect or require— —
your children to drink
as many juices as you do.
After they are 6 months, you may be able to start giving
your children very simple juices, like orange juice, always
mixed with at least 50 percent purified or distilled water. As
every child develops differently, check first with a pediatri-

cian before introducing any changes into a child's diet. And
watch carefully for any sign of an allergic reaction. If food
allergies do develop, they will be much easier to pinpoint if
you are not mixing different fruits in one juice.
When your child is between 8 and 12 months, you can
gradually use less water in the juices until your child is ac-
customed to pure juice. Keep to simple juices like carrot,
apple, orange, or cantaloupe, and let your child develop his
or her own preferences.
Talk again with a pediatrician before incorporating more
than one or two glasses of juice a day into your children's
diet on a regular basis.
Q: How can I get my children to drink "green" juices?

They practically turn green at the suggestion of broccoli or
spinach juice.
A: Because no one should ever drink green juices without
firstmixing them with other juices such as carrot and apple,
including these juices in your children's diets should not be
too difficult. Emphasize the carrot or apple juice and play
down the fact that the green juice is part of the package.
You may want to start gradually moving from pure carrot-
apple juice to apple-carrot-parsley juice by adding a little bit
more parsley to each successive batch of juice over the course
of several weeks. If your kids find the color too strange,
simply switch to using a dark-colored glass tumbler to serve
the juice. Before they know it, they will be drinking juice
that has a full 25 percent portion of glorious, life-giving green
juice. The sweeter the apple, the more kids love it. Try using
Golden Delicious apples in this juice.
You can also take a more direct approach. Most kids love
to be involved with juicing. (Always supervise carefullychil-
dren's use of any household appliance, including a juicer.)
If you let them help you, their curiosity will get the better of
them and they will be eager to try every juice.

Q: Plain fruit juices are delicious and usually satisfy my
desire for any other drink, but sometimes I crave a thick,
frosty shake. How can I n^ke one with fresh fruit juice?
A: Very easily. Fresh juices mixed with nonfat dry milk
and ice cubes can be whipped to a frothy foam in a blender
for thick, icy drinks that rival any available at the local ice-
cream shop. Two of my favorites are Creamsicle in a Glass
(page 257) and Strawberry Shake (page 258). Try these and
then experiment with other fruit juices using the same
—
method how about a kiwi or pineapple shake? Or a peach
Creamsicle?

CREAMSICLE IN A GLASS
One serving about 1 2 ounces
I cup fresh orange juice

'/2 cup fresh apple juice
1 teaspoon honey
'A teaspoon vanilla extract
2 tablespoons nonfat dry milk
2 ice cubes
Combine all the ingredients in a blender and process

on high until the ice liquefies. Serve immediately.

STRAWBERRY SHAKE
One serving about 1 2 ounces
'/2 cup sliced strawberries

Va cup fresh apple and orange juice, combined
'A cup nonfat dry milk
4 ice cubes
Put the sliced strawberries in a blender and puree

until smooth. Add the remaining ingredients and
process on high until thick and frothy. Pour into a
glass and serve immediately. You may want to eat
this with a spoon.
25S The Juiceman Answers Your Questions

Q: What your overall advice for juicing success?
is
A: The I can give you is to set a specific time

best advice
to juice and be consistent. Do it first thing in the morning
and then again in the afternoon. If you work away from home,
have fresh juice when you come home. Drink freshly made
juices before meals to help curb your appetite.
The most practical advice I can offer is to clean and dry
the produce when you come home from the market. Do not
wait to do this until you want to juice. If the food is washed
and ready when you are ready to juice it, the odds of staying
with a diet incorporating a lot of fresh juices increase dra-
matically. Be sure to use a biodegradable, natural cleanser
available at health food stores to clean any produce that is
not organically grown.

And, your juicer well after each juicing ses
finally, clean
sion. The pulp can smell and fruit flies will appea.
start to
out of nowhere. A clean juicer beckons more appealingly
than a dirty one. And that, my friends, is the whole point.

FURTHER READING
Airola, Paavo O., N.D., Ph.D. How to Keep Slim, Healthy

and Young with Juice Fasting. Sherwood, Oreg.: Health
Plus, 1971.
Brody, Jane. Jane Brody^s Good Food Book. New York:
W. W. Norton & Company, Inc., 1985.
Carper, Jean. The Food Pharmacy. New York: Bantam
Books, 1988.
Hendler, Sheldon Saul, M.D., Ph.D. The Doctors' Vitamin
and Mineral Encyclopedia. New York: Simon & Schus-
ter, 1990.
Kirschner, H. E., M.D. Live Food Juices. Monrovia, Calif.:
H. E. Kirschner Publications, 1957.
Lee, William H., R.Ph., Ph.D. The Book of Raw Fruit and
Vegetable Juices and Drinks. New Canaan, Conn.:
Keats Publishing, Inc., 1982.
McGee, Harold. On Food and Cooking. New York: Charles
Scribner's Sons, 1984.
Mayo Clinic. Mayo Clinic Family Health Book: The Ultimate
Illustrated Home Medical Reference. New York: Wil-
liam Morrow & Co., Inc., 1990.
Murdich, Jack. Buying Produce. New York: Hearst Books,
1986.
Pennington, Jean A. T. Food Values of Portions Commonly
Used. New York: Harper & Row, 1989.
Robbins, John. Diet for a New America. Walpole, N.H.:
Stillpoint Publishing, 1987.
Schneider, Elizabeth. Uncommon Fruits & Vegetables. New
York: Harper & Row, 1986.
Walker, Norman W., D.Sc, Ph.D. Become Younger. Pres-
cott, Ariz.: Norwalk Press, 1949; rev. ed. 1978.
. Fresh Vegetable and Fruit Juices. Prescott, Ariz.:
Norwalk Press, 1970.
. The Natural Way to Vibrant Health. Prescott, Ariz.:
Norwalk Press, 1972.
. Pure and Simple Natural Weight Control. Prescott,
Ariz.: Norwalk Press, 1981.
. The Vegetarian Guide to Diet & Salad. Prescott,
Ariz.: Norwalk Press, 1971.
Further Reading 261

1
INDEX
For ease of identification, drink ingredients and recipes in subentries

appear in bold t/pe.
AAA Juice. 83 Alpha carotene. 245-246

Aches and pains. 39. 161. 210 Anemia, 198. 202, 218
see also Arthritis; Flu Anti-Ulcer Cabbage Cocktail,
Acne. 86. 206, 210 85
Adrenal glands. 19. 181 Anti- Virus Cocktail, 36
Adzuki sprouts, 30. 184. 185 Anxiety, 156, 173, 211
Age, diet changes and. 252-253 see also Calming drinks
Aging. 156-157. 195.203-204, Apples, apple juice. 17-18,
222 33-34. 141-145. 195,200,
Ailments. 209-222 207. 228
see also specific conditions AAA Juice, 83
Alcohol, 198.231 Anti-Virus Cocktail, 36
Alfalfa sprouts. 30. 184. 185. The Arouser, 38
198 Bone-Building Tonic. 89
Hair Growth and Hair- The Broccoli Cheer, 9
Loss Prevention Tonic buying and storing of. 144
114 The Cape Codder, 41
Alkaline drinks, 45. 71, 84, 96, Carrot-Cauliflower-
99, 105. 106. III. 129. Parsley Juice. 98
211 celery juice. 172-73
Alkaline Special. 84 on cereal. 253
Index 263
1
Apples (cont.) Tropical Sunset. 79

The Champ. 102 Waldorf Salad Juice, 38 1
Cholesterol-Lowering Appliances, 22-31

Cocktail, 104 Apricots, apricot juice, 44. 1
Citristmas Cocktail, 42 195-196. 202.207. 248

to "clean" juicer, 33, 25 Ambrosia, 37
Creamsicle in a Glass, buying and storing of, 145
257 The Arouser. 38
Diverticula Tonic 07 1 Arteries. 19, 156
Evening Regulator, 46 Arthritis. 18, 169. 179, 198.
Eve*s Promise, 47 204.218-219

Fennel-Beet Juice, 110 Ascorbic acid, see Vitamin C
Fennel Juice, 109 Asparagus. 164-165
Ginger Jolt. 52 High-Potassium Drink,
Idaho Traiiblazer, 16 1 IIS
Jay*sBest 117
Jay's World Famous Bananas. 145-146. 208
Lennonade, 56 Beans. 198. 208. 226. 228, 242.
Jicamajig, 121 247
The Key Wester, 57 Beans, string. 186-187
Liver Mover. 22 1 Pancreas Rejuvenator.
Nev/ England Charmer. 126
63 Beauty aids. 221-223
New Zealand Zinger, 64 Beet greens, 165-166. 195,
143-144
organic. 203
Pancreas Rejuvenator. Beets, beet juice, 165-166,
126 196
Pear Cocktail, 67 AAA Juice, 83
Pink Flush, 70 amount to drink at one time,
The Red Roar, 131 33, 220
San Francisco Fog Body Cleanser, 88
Cutter, 72 buying and storing of, 166
Santa Fe Sunshine. 32 1 Carrot Juice, 95
Satin Skin Juice. 33 1 The Carrot Top, 100
Singing, 73 Chicago Winter Tonic,
Strawberry Shake, 258 103
Sweet Beet Juice, 36 1 Crinnson Song, 105
264 Index
1 1 1
diluting of. 1 65, 220 Bkxxl pressure, 13-14, 158,

Fennel-Apple Juice, 1 10 176. 198, 220. 231,235
kidney stones and, 163 Blood Regenerator. 87
Liver Mover, 122 Blood sugar. 142, 153, 197
Popeye's Pop, 29 1 Bkx>d vessels and capillaries,
The Red Roar. 1 3 147, 150, 164-165, 174.
Svêet 136 181. 187.200. 211-212,
Bell peppers, bell pepper 220
juice. 165-166. 200 Body Cleanser. 88
The Blemish Blaster, 86 Bok Choy-Carrot-Cauliflower
buying and storing of, 1 65 Juice, 125
joint pain and, 218—219 Bone-Building Tonic, 89
Nail Beauty Juice, 24 1 Bones, 89. 165. 175, 196, 197.
Red, Ringer, 30 i 201, 202. 203. 205-206.
The Skin Cleanser, 36- 1 210
137 osteoporosis and, 200, 221
Benefits of juice, 14-15, 18-19 Bottled jukres, 245, 252-253
Berries. 33 Bowels, see intestines
Rosy Rickee. 7 Brain, 165,102,203
see also Strawberries, 90
Brittle Nails Juice,
strawberry juice Broccoli, broccoli juice, 18.
Beta carotene, see Provitamin 167, 195, 200, 203, 204
A The Bushwacker, 93
Bioflavonoids, 199-200. 21 buying and storing of, 167
sources of. 147, 148, 150, Cheer. 91
165, 187, 199 mixing with other juices, 32-
Biotin. 197 33. 164-165
Bladder. 151. 156, 165. 179. Bromelain Plus. 39
221. 238 Bruising. 1 50. 2 1 I
The Blennish Blaster. 86 Brush, vegetable, 31

Blender, 26-27. 244-245 Brussels sprouts, Brussels
Blood. 144-145. 153,
19. sprout juice, 1 8, 1 67-
162-163. 164, 165, 175, 168, 200, 203, 207
176, 184. 189. 197, 201. buying and storing of, 168
202 Pancreas Rejuvenator.
anemia and, 198, 202, 218 126
drinks for, 72, 87 Bulgur. 226, 230
Index 265
1 1
The Bunny Hop. 92 fiber and. 207. 245

The Bushwacker, 93 Candidiasis, 142
Canker sores. 21
Cabbage, cabbage juice, i 8. Cantaloupes, cantaloupe
168-170, 195. 203. 204. juice. 17. 155-156. 195-
205-206.251-252 196
Alkaline Special, 84 Carrot Cooler. 97
buying and storing of. 1 69- recipe for, 40
171 The Cape Codder, 4 1
Carrot Juice, 96 Capillaries, see Blood vessels

Cocktail, Anti-Ulcer, 85 and capillaries
cooked, 169 Cardiovascular health, 1 4, 1 58,

Diverticula Tonic 07 1 196, 198
Garden Salad juice, 1 1 see also Blood vessels and
Graying Hair Rennedy, capillaries; Heart, heart
112 disease
mixing with other juices, 1 64 Carotenoids, see Provitamin A
Caffeine, 232, 235 Carrots, carrot juice, 1 5,
Calcium. 196.200-201.210. 16-17, 18, 34. 170-171,

217.22! 195. 196.201.203,227-
drinks with. 57.76. 100, 113, 228
120. 124 AAA juice, 83
sources 147-148, 157.
of, Alkaline Special, 84
158-159, 160. 165-166. Beet juice, 95
167-168, 170, 175, 176. The Blemish Blaster, 86
178. 179, 181, 182. 186, Blood Regenerator, 87
187 Body Cleanser, 88
Calming drinks, 85, 96, 128, Bone-Building Tonic 89
210-211 Brittle Nails juice, 90
Calming Nightcap, 94 The Broccoli Cheer, 91
Cancer. 147, 151, 153, 156, The Bunny Hop, 92
167. 169, 172, 176, 179, The Bushwacker. 93
180, 195 197. 198. 199. buying and storing of. 21,
204,219.221,233.234- 171.252-253
235 Cabbage juice. 96
beta carotene (carotenoids) Calming Nightcap. 94
and, 18, 145. 165. 167.219 Cantaloupe Cooler. 97
266 Index
3 3 9
Cauliflower-Apple-Parsley The Red Roar. 131

Juice. 98 Satin Skin Juice. 133
Cauliflower Quaff, 101 The Skin Cleanser. 34- 1
The Champ. 102 135

Chicago Winter Tonic, Sweet Beet Juice, 36 i
103 Sweet Potato Magic, 1 37

Cholesterol-Lowering Top, 100
Cocktail. 104 Cauliflower, cauliflower
Crimson Song, 105 juice, 18, 172, 195, 199-
Cucumber juice, 99 200
Digestive Special. t06 buying and storing of, 1 72
Diverticula Tonic, 07 1 Carrot-Apple-Parsley
Eye Beautifier Juice. 108 Juice, 98
Garden Salad Juice, 1 1 i Pacific Prize, 25
1
Graying Hair Kennedy, Quaff, 101

112 Celery, celery juice. 17, 18.
Green Power. 1 1 172-173. 195.204
Hair Growth and Hair- AAA juice, 83
Loss Prevention Tonic. Alkaline Special, 84
114 Anti-Ulcer Cabbage
High-Potassium Drink, Cocktail, 85
lis apple juice, 172-173
Idaho Trailblazer, i i 6 buying and storing of, 173
Jay's Best 1 17 Calming Nightcap, 94
Jay*s Secret, 118 Green Power, 1 1
jicama Jig. 121 High-Potassium Drink,

Jicama-Parsley Juice, 1 20 115
Lung Tonic 23 i jay's Secret M8
Nail Beauty juice. 24 1 jay*s Tomato Cooler, 1 1
Pacific Prize. 1 25 jicama jig, 121

Pancreas Rejuvenator. mixing with other juices, 32-
126 33
Pick-Me-Up Energy Pineapple Juice. 28 1
Cocktail. 127 Waldorf Salad Juice, 1 38

Popeye's Pop. 29 1 Cereals, 196, 198, 226. 228.
Red Bell Pepper-Parsley 233, 253
juice. 130 The Champ, 102
Index 267
Cherries, cherry juice, 1 46- Cooked foods, cooking, 229-
147. 247 230. 233. 246-247
The Arouser, 38 Copper. 201
Pineapple Smasher, 69 Cranberries, cranberry
Chicago Winter Tonic, 03 1
juice. 151-152
Children. 254-256 buying and storing of, 1 52
Chlorine, 160. 165. 174. 180, The Cape Codder. 41
181.212-213 Grape-Pineapple juice. 43
Chlorophyll. 18, 156, 179. 181. New England Charmer. 63
186. 189 quininic acid in. 151.212
Chocolate, 232-233 Creamslcle in a Glass, 257
Cholesterol. 1 76, 1 98. 220. Crimson Song, 105
231. 232,234. 235,252 Cruciferous vegetables. 1 8,
Cholesterol-Lowering Cocktail, 167,206,219

104 Cucumbers, cucumber
Choline, 197 juice, 173-174
Christmas Cocktail, 42 Body Cleanser. 88
Cigarette smoking, 1 62, 1 80, buying and storing of, 1 74
213 Carrot juice, 99
Citrus fruits and juices, 1 7, Jay's Tomato Cooler. 19 1
146-148, 199,200 mixing with other juices. 32—

see also specific fruits 33
Cobalamin. 197, 199 Nail Beauty Juice, 124
Coconut, 247 Cutting board, 27
Coffee, 232
Coffee grinder. 29 Dally products, 233, 241. 246
Cqids, 17, 148. 150. 151, 152. Dandelion greens. 174-175
^177. 199. 212 Zippy Spring Tonic, 39 1
drinks for. 50, 81. 115, 133 Dawn Patrol. 44

219
Colitis, Diabetes, 141-142. 153. 158.
Collard greens, collard 167-168, 197-198,219-
green juice, 163. 164. 220. 237-238
178 Diet, 228-229. 241-242 1
Eye Beautifier Juice. 1 0) Dieting. 70. 173. 237-242
Compost pile. 247 Digestion aids, 40, 45, 106,
Constipation. 1 58. 1 79. 207. 158. 212
212.214-215,232 see aiso Stomach
268 Index
1
Digestive Cocktail, 45 Fingernails, see Nails

Digestive enzymes. 153, 155, Fish, 230, 241
157. 160. 164. 181. 201 Flavonoids, see Bioflavonoids
Digestive Special, 106 Flour, 236
Diuretics. 148. 155. 156, 165, Flu, 18, 115. 150. 151. 199.
232 214
Diverticula Tonic. 107 Folic acid, 158. 180. 197
Diverticulitis, 219 Food(s):
to avoid. 230-235
Eczema, 212 cooked. 237
Eggs. 159, 230.233-234. 241 fried, 234
Energy, 13-14. 18, 144. 158. groups, four, 241
168. 175, 197. 198, 199, processed, 231-232
202.203.213.231 Food processors, 27. 29, 244-
drinks for. 58. 69. 96. 103. 245
127 Free radicals, 18. 156. 189.
Equipment, 22-31 203. 204
Evening Regulator. 46 Fried foods. 234
Eve's Promise. 47 Fruit Cocktail. 49
Exercise. 235. 237. 240-241 Fruit Cooler. 50
Eye Beautifier Juice, 08 1 Fruit juices. 16-17. 193-194
The Eye-Opener, 48 in cooking, 246-247
Eyes, 176. 181, 195. 215, 222 recipes for. 34-81

vegetable juices not to be
Fasting, 237-238, 254 mixed with, 33-34. 227
Fennel, fennel juice. 1 75- see also specific fruit juices
177 Fruits, 14. 140-163. 206-207.
Apple juice, 09 1 208. 225-226. 227-22a
Beet-Apple juice, 1 1 241
Fertility. 204. 206 buying of. 2 1 -22
Fever. 177 cleaning and drying of,
Fever blisters, 21 22, 34. 140-142. 258-
Fiber. 14, 15. 16. 18.26. 156. 259
157. 180. 184. 187. 206- cooked, 233
208. 225. 244 grown. 21-22,
organically 31,
leftover from juking. 246- 34. 140-141
248 peeling of. 248-249
Index 269
3 2
Fruits (cont.) Cranberry-Pineapple

with seeds and pits, 248 Juice, 43
see also specific fruits Kiwi Kick, 58
Fungicides, 248 New
England Charmer,
63
Gallbladder. 165. 220 Passion Cocktail. 66
Garden Salad juice, I i Pineapple Punch. 53
I
Garlic. 176-177. 204, 205-206 Strawberry Juice, 74

Jay's Secret 118 Tangerine Sky, 76
Georgia Peach Cooler, 51 Graying Hair Remedy, 1 1
Gmger(root), ginger juice. Green Power, 1 1
177. 203, 205 Greens, green juices. 18,

buying and storing of, 1 77 33, 178. 205
Cholesterol-Lowering buying and storing of, 30,
Cocktail, 104 178

Jolt, 52 for children. 254-255
Satin Skin Juice. 33 1 cleaning and drying of, 22,
Singing Apple Juice, 73 29-30
Gout, 142 cooked. 178
Grains. 198. 199, 226.230. measuring of, 27
240. 24! mixing with other juices, 26-
Granola, 226, 228 27, 32-33. 163-165.200,
Grapefruits, grsqêfruit 255-256
juice, 146-148. 156, 248 vitamins and minerals in, 1 8,
Digestive Cocktail. 45 178. 196, 197-198. 199.
The Eye-Opener. 48 202. 203, 205. 206
The Key Wester. 57 see also specific greens
Linda's Morning Sunrise, Gums, 18, 148. 165, 180. 199.
59 200.207.211.214
Morning Blush. 62 cleansing routine for, 254-
Pink Flush. 70 255
Grapes, grape juice, 152-
153,248 Hair. 18. 144-145. 166, 174.
Apricot Ambrosia, 37 180. 203. 205
The Arouser, 38 graying. 112. 197.205. 233
buying and storing of, 53 1 lifeless. 222
Christmas Cocktail. 42 loss of. 114. 174. 197.222
270 Index
6 5 7 8 9
Hair Growth and Hair-Loss Iodine. 155. 160. 201-202

Prevention Tonic, 1 14 Iron. 201, 202,218
Headaches, 173.214. 232 sources of, 1 44— 1 45, 1 46,
migraine. 176, 198,214 153. 160, 162-163. 165,
Health and beauty aids, 22 - 1 170. 175. 176. 178, 182,
223 183. 184, 187. 202
Heart, heart disease, 1 45, 1 50, Irregularity, see Regularity
153, 158, 169. 176, 196.
201. 202. 204. 205. 220, Jay's Best, 1 1
231.233,234.235 Jay's Secret, 1 1
Henwrrhoids. 179. 214 Jay's Tomato Cooler. 1 1
Herbicides. 248-249 Jay's World Famous Lemonade.

Herbs, 22 56
High-Potassium Drink, 1 1 Jicamas, jicama juice, 1 78-
Honey. 232 179
Honeydews, honeydew Carrot-Parsley Juice, 120
juice. 17. 157 jig, 121
Lime juice. 54 Santa Fe Sunshine. 32 1
Honolulu-California Connector. Juicer, 22-26, 33,251.258-

55 259
Hot weather. 250
Hyperglycemia, 142, 153 Kale, kale juice. 178, 179
Hypoglycemia, 142. 153. 167- Bone-Building Tonic, 89
168 buying and storing of, 79 1
Eye Beautifier juice, 08 1
Idaho Trailblazer. 1 1 mixing with other juices, 32-

Immune system, 83. 1 18. 176, 33
195. 199. 20Z 206. 218 Nail Beauty juice, i 24
Impotency. 157, 169. 216. The Skin Cleanser. 34-1
214 135
Infertility. 204. 206 vitamins and minerals in. 18.
Inositol, 197 I>5-I96, 200, 205-206
Insomnia, 94, 156, 173,215, The Key Wester. 57
232 Kidneys. 151, 152, 155. 157.
Intestines (bowels), 153. 159, 163. 164-165. 181, 189,
164. 170. 181. 184. 189. 215. 221.238
206.215 Kitchen, 20-31
index 271
1 9
Kiwifruits, kiwi juice, 1 54 buying and storing of, 1 49

Kick. 58 Fruit Cocktail, 49
New Zealand Zinger, 64 Fruit Cooler. 50
Knives. 23, 28-29 Honeydew Juice, 54
Tomato Cooler,
Jay's 1 1
Laetrile. 197 The Key Wester. 57

Laryngitis, 160. 177. 214 Pineapple Cherry
Legumes. 198. 207. 226. 240, Smasher. 69
241 Sumnner Cooler. 75
Lemons, lennon juice, 146- Linda's Morning Sunrise. 59
147. 148, 248 Uver. 151. 153. 160. 165.
buying and storing of, 48 1 181. 184. 189.205. 231.
Christmas Cocktail. 42 238
Digestive Cocktail. 45 Liver Mover. 22 1
Jay's World Famous Lungs. 177. 202

Lemonade. 56 Lung Tonic 23 1
Mango Cooler. 60 Lymph glands, 19. 165. 184

Party-Time Cocktail. 65
Lentils. 207. 226 Magnesium, 202-203. 213
Lentil sprouts, 30. 185 drinks with. 51.68. 75.77,
Lettuce, lettuce juice. 1 7. 125
179-180.240 sources of, 145, 146, 160,
Blood Regenerator, 87 175, 181, 183, 186-187,
buying and storing of. 181- 213
182 Manganese. 165. 174. 203
cleaning and drying of. 30 Mangoes, mango juice, 1 54-
Crimson Song, 105 156,248
Garden Salad juice, 1 1 Lemon Cooler. 60
Hair Growth and Hair- Measure, glass, 27
Loss Prevention Tonic, Meat. 88, 230, 234-235, 236.
114 241.246
mixing with other juices, 32- Melons, melon juice, 17, 155-
33. 164-165 156, 25!
Pancreas Rejuvenator. see also specific melons
126 Miami Cool, 61
Limes, lime juice. 146-147, Migraines, 176, 198,214
149, 248 Milk, 233
272 Index
55 1
Minerals. 193-194,200-206. Oranges, orange juice. 1 46-

233. 234-235 148, 149-151. 156. 207
sources of. 125. 144-145. An ti-Virus Cocktail, 36

146. 184. 189 buying and storing of, 1 50-
see also specific minerals 151
Mini processor, 29 Creamsicle in a Glass,

Mint, 228 257
Morning Blush, 62 Dawn Patrol. 44
Morning sickness. 2 1
Digestive Cocktail. 45
Motion sickness. 52, 121,214 Fruit Cocktail. 49
Mucus, 177, 180.201.216.233 Fruit Cooler. 50
Muscles. 115. 145, 173, 174. Georgia Peach Cooler. 51
202. 204,205. 215 Kiwi Kick. 58
Mustard greens, mustard Linda's Morning Sunrise.
green juice. 08. 78 1 i
59
Eye Beautifier juice. 108 Mianrti Cool. 61
mixing with other juices, 1 64 Party-Time Cocktail, 65
peeling of, 147, 248
Nail Beauty Juice. 1 24 Persimnnon Juice, 68
Nails, 90. 124. 166. 174,203. Rosy Rickee, 7
205. 206. 223 Strawberry Shake. 258
Nausea. 133, 215. 232 Sumnner Cooler. 75
Nectarines, nectarine juice. Organically grown produce,
248 21-22, 31. 34. 140, 142-
Tropical Nectar. 78 144
Nerves, nervous system. 1 53, Orotic acid, 97 1
162. 164. 171. 202 Osteoporosis. 200, 221

see also Calming drinks Oxidation, 251
Nev^ England Charmer. 63
New Zealand Zinger. 64 PABA (para-aminobenzoic
Niacin, 159, 197. 198 acid), 180, 197
Night blindness. 2 1
Pacific Prize, 125
Nursing mothers, 249 Pain, see Aches and pains
Nuts, 29, 228. 241 Pancreas Rejuvenator, 126

Pangamic acid, 1 97
Oatmeal. 226. 228 Pans, 29
Onions, 180-181,205-206 Pantothenic acid. 155, 197
Index 273
3
Papayas, papaya juice. 1 58- Pasta. 226, 228. 230. 242

248
159. Peaches, peach juice. 1 56.
Tropical Nectar. 78 195, 248
Parsley, parsley juice, 1 7. Georgia Peach Cooler,
181-182,200
179, 51
AAA Juice. 83 Sumnner Cooler, 75
Blood Regenerator, 87 Pears, pear juice, 59- 60, i 1
Bone-Building Tonic, 89 207

buying and storing of, 181- Apple Cocktail, 67
182 Apricot Annbrosia, 37
Calming Nightcap, 94 buying and storing of, 60 1
Carrot-Cauliflower-Apple Evening Regulator. 46

Juice. 98 Ginger Jolt. 52
Carrot-Red Bell Pepper juicing of. 33, 159-160
Juice, 130 Santa Fe Sunshine, 32 i
Cauliflower Quaff. 101 Triple P Juice, 77

Chicago Winter Tonic. Pea sprouts, 30, 85 1
103 Pectin. 16. 142. 159

Cholesterol-Lowering Peppers, see Bell pepper, bell
Cocktail. 104 pepper juice
Eye Beautifier Juice, i 08 Persimmon:
Green Power, 1 1 Orange Juice, 68
Idaho Trallblazer, 6 i i Triple P Juice, 77
Jay*sBest il7 248-249
Pesticides.
Jay's Secret 18 i Phosphorous, 203
Jicama-Carrot Juice, 120 drinks with, 101, 120
Lung Tonic 23 ) sources of. 1 42— 1 43. 1 47,
mixing with other juices. 32- 150, 159, 160. 170, 172.
33 178, 187, 188
Pick-Me-Up Energy PIck-Me-Up Energy Cocktail,
Cocktail, 127 127
Sweet Beet Juice, 1 36 Pineapples, pineapple juice,
Parsnip-Carrot juice. 90 17. 156. 160-161.248
Parties, 250 Bromelain Pius. 39
Party-Time Cocktail, 65 buying and storing of, 161
Passion Cocktail, 66 Celery Juice. 128

Passion fruit, 78 Cherry Smasher. 69
274 Index
6
Cranberry-Grape juice. 43 Potatoes, potato juice. 1 82-

Grape Punch. 53 183. 200. 201. 207. 230.
Honolulu-California 242-243
Connector, 55 buying and storing of, 181.
The Key Wester, 57 182-183
Miami Cool, 61 Idaho Trailblazer. i 1
Morning Blush, 62 joint pain and, 218-219

Party-Time Cocktail, 65 Lung Tonic. 23 1
Passion Cocktail, 66 Potency, male. 157. 169. 206.

to prepare for juicing, 1 60- 214
161 Pots, 29
Rosy Rickee. 71 Poultry. 230, 235, 242
Tangerine Sky, 76 Pregnancy, 249
Triple P Juice. 77 Pressure cooker, 29-30
Tropical Nectar. 78 Processed foods, 231-232
Tropical Sunset, 79 Prostate. 151. 157.206. 221
Winter's Foe. 81 Protein. 156. 168. 182, 184.
Zippy Spring Tonic, 1 39 187. 228, 246
Pink Flush. 70 Provitamin A (beta carotene;
Pits, fruit and vegetable. 248 carotenoids), 17-18, 195.
Pollution, 123. 173, 196, 198, 219
213 drinks with, 40. 5 1 . 68, 75.
see also Toxins 77,78.93,97. 130. 137
Pomegranate, 47 fruit sources of, 1 45, 1 46,
Popeye's Pop, 29 1 147, 155. 156, 157. 158.
Potassium, 203-204 160. 196
drinks with, 47, 51.68,75, vegetable sources of, 1 64-
77.78. 101 165. 167. 168, 169. 170,
fruit sources of, 1 42- 1 43, 175-176, 179-180. 181.
145. 146. 147, 149. 150, 184. 187. 189, 195
153. 155. 156. 157. 158. see also Vitamin A
159. 160. 161 Pyridoxine, 197. 198-199
vegetable sources of. 164-
165. 168. 170. 173. 174, Radishes, radish juice, 183.
175, 181. 182. 183. 187 185. 202
Potassium-sodium balance, 1 1 5, Zippy Spring Tonic 39 1
173. 203-204, 237 Raspberries, 71
Index 275
33 1
Raw 225-226
foods, 207. blemishes on, 86. 206. 2 1
Recipes, 32- 39 1 drinks for. 74, 86, 97. 1 33.

Red Pepper Ringer, 130 134-135
The Red Roar, 131 eczema on, 2 2-2 1 1
Regularity. 184. 189,215 The Skin Cleanser, 134-135

see also Constipation Sleep, 13-14,94, 156. 173. 215
Restaurants, 253-254 Sodium chloride (salt). 205, 235
Riboflavin, 159. 197. 198 inorganic (table), 203, 205,
Rice. 198. 208. 226. 228. 230, 235
242, 246 sources of, 1 60, 1 62, 1 70,
Rosy Rickee. 71 172-173, 175. 183, 188
Rutabagas. 18, 200 Sodium-potassium balance, 72— 1
173, 203-204, 205. 237

Salads. 226, 228. 240. 242 Soup, 228. 230
Salad spinner, 30 Spinach, spinach juice, 17,
Salt, Sodium chloride
see 18, 178, 183-184, 207
San Francisco Fog Cutter, 72 Blood Regenerator, 87

Santa Fe Sunshine, 1 32 The Bunny Hop, 92
Satin Skin juice, 1 33 buying and storing of, 184
Scale, kitchen, 27-28 Digestive Special, 106
Seeds, 29. 200, 228, 241 Graying Hair Kennedy,
fruits and vegetables with, 112
248 Green Power. 1 1
sprouts from, 1 84, 1 85; see kidney stones and, 163

also Sprouts, sprout juice mixing with other jukes, 32-
Selenium, 167, 169, 204-205, 33
219 Popeye's Pop, 29 1
Sesame sprouts, 184, 185 The Skin Cleanser, 1 34-

Shakes, 256. 257. 258 135
Silicon. 144-145. 146. 166, vitamins and minerals In, 18,
174. 179. 180. 204-205. 195-196. 202, 203, 205

211,217.222 Sprouts, sprout juice, 1 7,
Singing Apple Juice. 73 184, 197, 201, 226,228
Sinuses. 177. 183.216 growing of, 22, 30, 185, 186
Skin, 18, 144, 166, 169, 171, juicing of, 32—33
174. 180-181, 195, 197, see also Wheatgrass,
204, 222-223 wheatgrass juice
276 Index
4
Squash. 192. 195 Summer Cooler, 75

Stomach: Sun. 195-196, 216
acid or upset, 109, 110. 120, Sunflower sprouts. 84. 1 1 85
176. 179. 211. 217 Sweet Beet Juice. 36 1
digestive aids for, 40. 45, Sweet potatoes, sweet

106, 159-160, 212 potato juice. 1 87. 1 95.
drinks for, 40, 45. 52. 84. 85. 207
106. 107, 109. 110. 120. Magic, 137
i2t Swiss chard, Swiss chard
motion sickness, 52, 2 2 1 1 , 1 juice, 178, 187-188. 201
nausea and morning sickness, Crimson Song, 105
215
ulcers, 169. 221 Tangerines, tangerine juice.
Storage. 30-31. 251-252 146-147. 150-151, 156,
Strainers, 31 248
Strawberries, strawberry Sky, 76
juice. 156, 162-163. 200. Winter's Foe. 81
208 Tea. 232, 235
buying and storing of. 163 Teeth, 18, 38, 146, 175, 180,
Grape Juice, 74 196. 203, 205-206. 210,
Honoiulu-Caiifomia 217
Connector, 55 cleansing routine for, 254
Linda's Morning Sunrise, Tendinitis. 166, 174, 205. 217
59 Testicles, 151, 221
Passion Cocktail, 66 Thiamine [vitamin B,], 150,
San Francisco Fog 159, 165. 167. 197-198
Cutter, 72 Throat. 161. 183.216
Shake. 258 laryngitis and. 161. 177, 214
Tropical Sunset. 79 Thyroid, 181, 201
Stress, see Anxiety Tomatoes, tomato juice.
String beans, see Beans, string 188-189. 195. 200, 219
Strokes. 204. 220 Anti-Ulcer Cabbage
Sugar. 232, 236 Cocktail. 85
Sulfur. 205-206. 213. 219 buying and storing of. 188—
sources of. 1 60. 1 65. 1 68. 189
169. 174. 176. 180. 181. Jay's Tomato Cooler.
188 119
Index 277
,
Toxins, 18, 148, 151. 159, 176, organically grown, 2 -22, 3 1 1
181. 197. 215. 221. 238 34, 140

drinks for removing. 88, 1 23 peeling of. 248
see also Pollution with seeds and pits, 248
Triple P Juice, 77 see also specific vegetables
Tropical Nectar, 78 Viruses. 36, 147, 150, 151,
Tropical Sunset, 79 198-199,217-218
Turnip, 87 Vltamin[s], 193-199, 233, 234-
Turnip greens, turnip green 235
juice, 178 supplements, 245-246, 248-
The Bunny Hop, 92 250
The Skin Cleanser, 1 34- see also specific vitamins
135 Vitamin A, 194, 195-196
sources of, 178, 187, 196
Ulcers, 169.221.232 supplements, 170-171. 194-
Urinary canal. 151-152. 157, 195
181, 189,217 see also Provitamin A
Vitamin B complex, 194, 197-
Vegetable brush. 31 199
Vegetable juices, 16-17, 193- B„ 150, 159, 165, 167, 197.
194 198
"chewing" 164,250
of. 34, Bj, 159, 197, 198
in cooking, 246—247 B3, 159, 197, 198
fruit juices not to be mixed B,. 197,199
with, 33-34, 227 B,„ 197, 199
with meals, 250 folic acid, 159, 180, 197
recipes for, 82— 39
1 PABA. 180, 197
see also specific vegetable pantothenic acid, 1 55, 1 97
juices sources of, 149. 160, 170,
Vegetables, 14-15, 140-141, 176, 180. 182, 187, 198
164-192, 195. 205-206, Vitamin C [ascorbic acid], 17,
207. 225-227, 228, 240, 194. 199-200
241 drinks with, 47, 50, 68, 77.
buying of, 21—22 81
cleaning and drying of, 21- fruit sources of, 1 47, 1 48,
22. 34, 140-141,258-259 149, 150, 154-155, 156,
cooked, 229-230, 233 158, 159, 160. 199-200
278 Index
vegetable sources of, 164, Weight loss, 70, 173-174, 239-
165, 166, 167, 169, 170. 243
175. 176, 178, 179, 182. Wheatgrass, wheatgrass
183. 184. 187, 188, 199- juice, 17. 189-192. 198.
200 201.202
Vitamin D, 194, 195-196. 207 AAA Juice, 83
Vitamin E, 194, 195-196 amount to drink at one time,
Vitamin K, 194, 197 33
buying and storing of, 192
Waldorf Salad Juice, 138 growing of, 22. 193-194
Water, 235 mixing with other juices. 33
Watercress^ watercress Winter's Foe. 81
juice. 18. 189.201 Work, taking juices to, 25 1
-
The Bunny Hop, 92 252
Lxing Tonic. 23 1
Watermelons, watermelon Zinc. 150, 156. 157.206,214

juice, 17, 156. 157-158. Zippy Spring Tonic, 1 39
195 Zucchini, 88, 192
recipe for, 80
Index 279
Please send me
your stories of how juicing has changed your
hfe. If you have
lost weight, improved your health, increased
your energy, etc., I want to hear from you!
'ôu can write to me:
Jay Kordich
The Juiceman
655 South Orcas, Suite 220
Seattle, WA
98108
For a free brochure or more information on juicing, call:

(800) 800-8455
or wnte to:
The Juiceman
655 South Orcas, Suite 220
Seattle, WA
98108
''RAW JUICES ARE THE RICHEST
SOURCE OF VITAMINS, MINERALS
AND ENZYMES IN OUR DIETS...(
So says Jay Kordich, better known by millions of TV

viewers as the Juiceman! Vigorous and trim at sixty-plus,
Kordich claims that freshly juiced fruits and vegetables
cured his bladder cancer over forty years ago and have
kept him in great shape ever since. Now Kordich shares
his yummy health secrets with you! In over TOO unique
recipes, he shows how delectable fresh juice drinks can
help you .'to prevent serious overcome fatigue,
illness,
lower cholesterol, lose weight, and relieve dozens of

every^day health complaints! And handy tips on how to
shop for, store, and prepare fresh produce make this the
complete guide to tasty juicing and its health benefits.
"Filled with new, unusual and delicious recipes to

add to your juicing file. Recommended/'
—Library Journal
"Time to drink your vegetables....
A bestseller even before its publication."
—Newswêek
An Alternate Selection of the Book-of-the-Month Club®
and HomeStyle® Books
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THE

OVER 100 DELICIOUS JUICE RECIPES FOR

FOR HEALTH'S SAKE, TRY THE

carrots and apples, it makes for supersmooth skin...is great

Fortify yourself against sniffles and other winter woes with

"JayKordlch plugs Into liquid power.... His juicer and

**An amazing collection of fruit and vegetable juice

"Jay the Juiceman Kordlch has millions drinking their fruits

treat an individuaPs health problems or ailments. The

Arna^fnoN: schools and ocwpcMiAnoNS

A Time Warner Company

WARNER BOOKS EDITION

Copyright © 1993 by Jay Kordich

This Warner Books Edition is published by arrangement with

Cover design by Dick Adelson

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1271 Avenue of the Americas

Visit our Web site at

^9 A Time Warner Company

First Warner Books Printing: August, 1993

There are so many wonderful people in my life who have

This book would not have happened without my wife, Linda.

A thousand thanks go to Shirley Lemire, who did an excellent

of the television show Good Company in Minneapolis-St.

no way to express how grateful I am.

And I owe my most sincere thanks to all of the people around

Introduction: Welcome to Juicing I

1 How I Became the Juiceman 5

My sincerest wish is that this book changes your life. The

that consists mostly of raw foods. I am in terrific health and

a drastic change in your diet, but I am urging you to drink

Then Chapter 7 outlines more than forty common ailments

kitchen into the focal point for your healthful, nutritious

valuable vitamins and minerals. You may still have questions

book by answering the most common questions asked me as

of juicing. I trust after reading this chapter and the ones

HOW BECAME THE I

When I was a young manin the early 1940s, I ate a lot of

structor. How rewarding it would be to help young men learn

I am sure you can imagine how a young, apparently healthy

ery, and so packed my bags and headed east.

Once Manhattan, I began a regimen of drinking thirteen

health. I made commitment to dedicate my

spreading the word about the power of juicing.

juicing. As I saw it. the logical way to do this was to dem-

I did not sell the juicer door-to-door, but instead followed

6 How I Became the Juiceman

The Juiceman's Power of Juicing 7

juicing. During those early years I sometimes worked two

in the back of my truck in the parking lot of the dairy. After

8 How I Became the Juiceman

asked me toappear as its representative. Television and I hit

Dixon Show. I also grew very fond of Paul, a big, happy-

The Juiceman' s Power of Juicing 9

them The Juiceman®, and I continued to demonstrate them

week after our first "official" date, and she immediately

height. Suddenly, other television talk show hosts and pro-

10 How I Became the Juiceman

at Joske's Department Store in San Antonio. The juicer I sold

communicated that he was short money and he could not buy

The Juiceman s Power of Juicing II

struck by a large piece of furniture covered with a spotless

private customer paid me handsomely with some of the most